| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
10 |
Servings |
INGREDIENTS
| 12 |
|
Red peppers, roasted peeled |
| 2 |
T |
Extra-virgin olive oil |
| 2 |
T |
Balsamic vinegar |
| 2 |
T |
Chopped flat-leaf parsley |
| 1 |
T |
Finely-chopped garlic |
|
|
Coarse salt |
|
|
Freshly-ground black pepper |
| 1/2 |
|
at, 0 Other Carbohydrates |
INSTRUCTIONS
Tear the prepared peppers into long strips and place in a bowl.
Drizzle with olive oil and vinegar. Stir in the parsley and garlic.
Season with salt and pepper. Serves 10. Cuisine: "Mexican" Source:
"Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 63
Calories (kcal); 3g Total Fat; (38% calories from fat); 1g Protein; 9g
Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; Recipe by:
Recipe from Sasa Mahr-Batuz Converted by MM_Buster v2.0n.
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