| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Breads, Garlic, Low-fat/low, Luncheon, Salads | 4 | Servings | |
INGREDIENTS
| FOR THE SALAD | ||
| 2 | c | Tomato, chopped |
| 1 | c | Red bell pepper, chopped |
| 1 | c | Yellow bell pepper |
| Chopped | ||
| 1 | c | Onion, chopped |
| 2 | t | Capers |
| 3 | T | Fresh basil, chopped |
| 1 | T | Balsamic vinegar |
| 2 | t | Lemon juice, freshly |
| Squeezed | ||
| Black pepper, to taste | ||
| 1 | Clove garlic, peeled and | |
| Minced | ||
| 1 | t | Dried oregano |
| FOR THE BRUSCHETTA | ||
| 8 | Pizza dough baguette, see | |
| Recipe | ||
| 3 | Cloves garlic, peeled and | |
| Halved |
INSTRUCTIONS
Put all the salad ingredients into a large mixing bowl and toss thoroughly. Cover and refrigerate for 1 hour. Preheat the broiler. Arrange the bread on the broiler rack and broil about 2 minutes per side, until browned. Remove the bread slices and rub them with the cut side of the garlic halves. Discard the garlic. Place a mound of salad on each serving plate with 2 slices of bruschetta alongside. Recipe By : Rosie Daley from "In the Kitchen with Rosie" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 132
Calories From Fat: 22
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 269.4mg
Potassium: 645.4mg
Carbohydrates: 26.5g
Fiber: 5.8g
Sugar: 9.1g
Protein: 4g