Roasted Red Pepper Salad
Preparation Time: 1 hour 20 minutes
Equipment: French chef knife, Cutting Board, Large Skillet, Paring Knife
- 6 red peppers cut in half cored and seeded
- 6 tablespoons (90 ml) olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, chopped
- 1 green onion, sliced
Flatten red pepper halves with masher or palm of your hand. Preheat skillet over medium-high heat. Brush skin of peppers with olive oil. Place skin side down in hot skillet, occasionally pressing peppers flat with masher or spatula to char skin. Do not turn peppers, cook until skin blackens.
Remove from pan and wrap in clean towel to cool for 15-20 minutes. Remove from towel, using a paring knife peel away skin. Cut peeled peppers into strips. Mix remaining oil and vinegar. Place peppers on serving dish and cover with dressing.
To serve, top with chopped green onions and garlic.
NUTRIONAL BREAKDOWN PER SERVING: Calories 70; Fat Grams 7; Carbohydrate Grams 3; Protein Grams 0; Cholesterol Grams 0; Sodium mg 1.
THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 7; Sodium Points 0; Fiber Points 0; Carbohydrate Points 0; Cholesterol Points 0.