Pepper Salad

Recipe By Garth Lamson
Category Atkins; Barbeque & Grilling; Salads
Main Ingredient Peppers
Cuisine Style American
Yield 4 Serving
Preparation Time 10 min
Cooking Time Marinade at least 1 hr
Equipments Cutting Board; Knife; measuring cups; measuring spoons

15 medium Mini Sweet Red Peppers, get them at Costco, seeded and halved
1 medium Yellow pepper, seeded and stripped
1/3 cup Red wine vinegar
1/3 cup Extra virgin olive oil
4 oz Feta cheese, cubed or crumbled
1/2 medium Red onion, cut to circles, and again to half moons
Cracked pepper, to taste
Sea salt, to taste
1 handfull Fresh parsley, chopped
1. In a small bowl, combine all ingredients up to the parsley. Toss to mix and put in fridge for at least an hour. The flavor will get stronger the longer you leave it.

2. Serve on side plate, put some salad and sprinkle fresh parsley on each. Serve chilled.
Per Serving: 375 Calories; 25 g Fat; 7 g Sat Fat; 25 mg Cholesterol; 327 mg Sodium; 35 g Carb; 9 g Fiber; 9 g Protein.

If you can not find the mini sweet red peppers, just use 1 1/2 regular peppers.

Created for Lamson Adventures Copyright
2003, Lamson Adventures Lo-carb Recipes.

If you have comments, suggestions, or questions about these places, email me
at Lamson Adventures Mailer. All nutrition is based on USDA site.
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