| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
10 |
servings |
INGREDIENTS
| 12 |
|
Red peppers; roasted, peeled |
| 2 |
tb |
Extra-virgin olive oil |
| 2 |
tb |
Balsamic vinegar |
| 2 |
tb |
Chopped flat-leaf parsley |
| 1 |
tb |
Finely-chopped garlic |
|
|
Coarse salt |
|
|
Freshly-ground black pepper |
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;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Sasa Mahr-Batuz
Converted by MM_Buster v2.0n.
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