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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 Ingredients:
1 large yellow bell pepper |
1 large red bell pepper |
3 large ripe peaches, peeled, pitted and sliced |
1 tablespoon olive oil |
2 teaspoons fresh lemon juice |
1/2 teaspoon ground cumin |
1/4 teaspoon salt (to taste) |
1/8 teaspoon cayenne pepper (to taste) |
Directions:
1. Roast peppers over a gas flame, under a broiler or on a grill until the outside
2. is blackened and flesh is soft. Transfer peppers to a bowl, cover with a plate
3. and let stand for about 5 minutes. When cool enough to handle, peel off skins,
4. discard cores, seeds and veins, and cut into long, thin strips. Stir all
5. ingredients together in a serving bowl. Let stand at room
6. temperature until ready to serve.
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