Marinated Tomato And Pepper Salad
|Bell peppers||3 Small (Green, Yellow, Red)|
|Canned salad olives||4 Ounce (1 Small Can)|
|Garlic cloves||4 , minced|
|Basil leaves||1 Cup (16 tbs), cut into ribbons (A Handful)|
|Lemon juice||1 Tablespoon (Of 1/2 Lemon)|
|Olive oil||1⁄2 Cup (8 tbs)|
1. Cube the tomatoes and yellow bell.
2. Thinly slice the red onion and place all in a bowl.
3. Add the rest of the ingredients and lightly but thoroughly toss. All the veggies should be well coated, but not bruised. You want them all to hold their shapes.
4. This is best if it can sit for an hour to blend the flavors. However, this particular salad is most tasty if served on the day it is made. Refrigeration dulls the flavors and the textures begin to break down.
The bright, robust nature of this salad make it a perfect accompaniment for beef. Picture it as a companion to a sizzling steak!
Add sliced raw mushrooms or diced Armenian cucumbers.
Calories 321 Calories from Fat 258
% Daily Value*
Total Fat 29 g44.9%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 164.8 mg6.9%
Total Carbohydrates 15 g5%
Dietary Fiber 4.5 g18%
Sugars 7.5 g
Protein 3 g5.9%
Vitamin A 40.8% Vitamin C 122.5%
Calcium 8.8% Iron 6%
*Based on a 2000 Calorie diet