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).
