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.

Makes 4 servings

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.

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