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Grilled Bell Pepper Salad
Main Page
Plus+ 3 Per Serving
Ingredients:

4 bell peppers, (mixed colors), halved, seeded and stemmed
1/4 cup halved and pitted oil-cured black olives
1/4 cup rinsed and chopped oil-packed, sun-dried tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon salt
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Directions:

Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.

Divide into 4 servings. (Serving size 1 Cup)

Nutritional Info Per Serving: 107 calories; 7 g fat; 0 mg cholesterol; 10 g carbs; 1 g protein;
2 g fiber; 330 mg sodium