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Pepper Salad

Pepper Salad

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
DPAPEL

DPAPEL

A great and easy fat-free salad my husband learned during his school days.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 53 kcal
  • 3%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Seed peppers and cut into strips. Place peppers in a large baking pan. Add garlic cloves. Sprinkle with salt, pepper and half of the lemon juice. Toss slightly to distribute the seasonings.
  2. Broil on the top rack (closest to the heat source) stirring occasionally until all peppers are soft and some are slightly charred, about 20 min. Place peppers and any accumulated liquid into a bowl or container. Add remaining lemon juice and toss well.
  3. Serve this salad warm or after it has been refrigerated for at least a few hours. Toss before serving.
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Reviews

BKcook
10

BKcook

4/4/2005

Too sour! The peppers shrunk down and became mushy and the lemon juice dressing was almost too sour to eat. Might be good with a different dressing, maybe italian or balsamic vinegarette.

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