Sweet Pepper Antipasto or Salad
|Sweet peppers||4 Large, peeled|
|Olive oil||6 Tablespoon|
|Freshly ground pepper||To Taste|
|Tomato wedges||8 (Thin Ones)|
Seed the peppers and remove the membranes.
Cut each into 4 pieces.
If the peppers were somewhat torn during the peeling, trim them to make even pieces.
Turn the pepper pieces into a flat serving dish.
Sprinkle with the oil and a little salt (the anchovies will be salty) and pepper.
Marinate at room temperature for about 1 hour; then chill.
At serving time, lay 4 pepper pieces neatly on an individual salad plate.
Top with the anchovies, arranged crosswise.
Put 3 capers where the anchovies cross.
Decorate with a few parsley sprigs and 2 tomato wedges.
Calories 214 Calories from Fat 150
% Daily Value*
Total Fat 17 g26%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 20 mg6.7%
Sodium 235.4 mg9.8%
Total Carbohydrates 8 g2.8%
Dietary Fiber 2.6 g10.4%
Sugars 4 g
Protein 9 g17.6%
Vitamin A 17.1% Vitamin C 171.9%
Calcium 12.3% Iron 9.8%
*Based on a 2000 Calorie diet