Pepper Stripe Salad
|Green bell pepper||1 , seeded and thinly sliced|
|Red bell pepper||1 , seeded and thinly sliced|
|Yellow bell pepper||1 , seeded and thinly sliced|
|Canned artichoke hearts||16 Ounce, sliced in quarters (1 Can)|
|Fresh bean sprouts||1⁄4 Pound|
|Small red onion||1 , thinly sliced|
|Grated lemon peel||1 Teaspoon|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Salad oil||1 1⁄2 Tablespoon|
|Finely chopped fresh basil||1 Tablespoon|
|Freshly ground pepper||To Taste|
1 In a bowl, put the green pepper, red pepper, optional yellow pepper, artichoke hearts, bean sprouts, and red onion.
2 Add in the lemon peel and toss.
3 Pour the salad oil and vinegar over the vegetables.
4 Cover tightly with a lid, and let marinate overnight.
5 Add the basil, just before serving.
6 Correct the seasoning.
Calories 151 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.3%
Saturated Fat 0.35 g1.7%
Trans Fat 0.1 g
Cholesterol 0 mg
Sodium 212.5 mg8.9%
Total Carbohydrates 21 g6.9%
Dietary Fiber 8 g31.9%
Sugars 4.1 g
Protein 6 g11.4%
Vitamin A 29.1% Vitamin C 245.8%
Calcium 7.8% Iron 13.2%
*Based on a 2000 Calorie diet