Tri-Color Sweet and Tangy Peppers
This is an appetizing small side salad to serve when colorful bell peppers are plentiful. It goes well with pastas as well as grain dishes.
Recipe information
Yield
4 to 6 servings
Ingredients
1 large green bell pepper, cut into very thin 2-inch-long strips
1 large red bell pepper, cut to match green pepper
1 large yellow or orange bell pepper, cut to match green pepper
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon natural granulated sugar
2 tablespoons minced fresh dill
Pinch of salt
Preparation
Step 1
Combine all the ingredients in a serving bowl. Let stand for 10 to 15 minutes before serving.
nutrition information
Step 2
Calories: 92
Step 3
Total Fat: 7g
Step 4
Protein: >1g
Step 5
Carbohydrates: 7g
Step 6
Fiber: 2g
Step 7
Sodium: 5mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
