Peach & Pepper Salad
At just shy of 90 calories, a serving of this summertime side dish
manages to squeeze in three times the RDA of vitamin C.
It's also a good source of vitamin A and potassium, which are
both good for heart health. This colorful salad works well with
almost every main course, but it's a perfect match for
grilled chicken breast or pork tenderloins.
1 large yellow bell pepper
1 large red bell pepper
3 large ripe peaches, peeled, pitted and sliced
1 tbsp olive oil
2 tsp fresh lemon juice
1/2 tsp ground cumin seed
1/4 tsp salt, or to taste
1/8 tsp cayenne pepper, or to taste
Roast peppers over a gas flame, under a broiler or on a grill until the outside
is blackened and flesh is soft. Transfer peppers to a bowl, cover with a plate
and let stand for about 5 minutes. When cool enough to handle, peel off skins,
discard cores, seeds and veins, and cut into long, thin strips. Stir all
ingredients together in a serving bowl. Let stand at room
temperature until ready to serve.
SERVING SIZE: 1 1/2 cups
POINTS: 2.5 (1.5)
PER SERVING: 89 Calories, 4 g Total Fat, 0 g Saturated Fat,
136 mg Sodium, 15 g Total Carbohydrate,
4 g Dietary Fiber, 2 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
Return to Recipe Table of Contents