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Yellow Peppers with Tomatoes
Ingredients
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2
tablespoons olive oil
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2
tablespoons white wine vinegar or balsamic vinegar
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1
tablespoon snipped fresh chives or sliced green onions
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2
teaspoons snipped fresh basil
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1
teaspoon sugar
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1/2
teaspoon Dijon-style mustard
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1/8
teaspoon ground black pepper
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3
large yellow sweet peppers, sliced into rings
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Olive oil
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3
large red heirloom tomatoes, cut into wedges (about 1-1/2 lb. total)
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Fresh spinach leaves
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2/3
cup crumbled Gorgonzola or blue cheese (about 3 oz.)
Directions
1. For dressing, in a screw-top jar combine the 2 tablespoons oil, the vinegar, chives or green onions, basil, sugar, mustard, and black pepper. Cover and shake well. If desired, chill for up to 24 hours.
2. Generously brush sweet pepper rings with olive oil. Place sweet pepper rings on the grill rack directly over medium-hot heat. Grill for 5 to 6 minutes or until crisp-tender, turning once halfway through grilling. If desired, chill for up to 24 hours.
3. To serve, line 4 to 6 salad plates with spinach. Arrange the sweet pepper rings and tomato wedges on spinach. Sprinkle with crumbled cheese. Shake dressing to mix; drizzle over salads. Makes 4 to 6 servings.
Nutrition Facts
(Yellow Peppers with Tomatoes)
- Servings Per Recipe 4,
- Calories 248,
- Protein (gm) 12,
- Carbohydrate (gm) 18,
- Fat, total (gm) 17,
- Cholesterol (mg) 16,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 4,
- Vitamin A (IU) 4616,
- Vitamin C (mg) 282,
- Sodium (mg) 347,
- Calcium (DV %) 182,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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