Red Pepper Salad
- Total Time
- About 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons olive oil
- 3tablespoons red or white wine vinegar
- ¾teaspoon dried basil
- ⅛teaspoon dried oregano
- Freshly ground black pepper to taste
- 1large red pepper
- 4medium mushrooms
- 2large scallions
Nutritional analysis per serving (2 servings)
222 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 3 grams protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Beat oil and vinegar with wire whisk or fork. Beat in basil, oregano and pepper.
- Step 2
Wash, seed and cut pepper into julienne strips.
- Step 3
Wash, trim off stem ends and slice mushrooms.
- Step 4
Wash and slice scallions thinly.
- Step 5
Add vegetables to dressing; stir well.
- If red peppers are unavailable, green may be substituted, but the resulting salad will not be as sweet.
Private Notes
Comments
Advertisement