Tomato and Roasted Pepper Salad Recipe

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Tomato and Roasted Pepper Salad
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  1. Preheat broiler.
  2. Arrange tomato slices in a single layer on a platter. Combine 1 tablespoon balsamic vinegar and honey in a small bowl, stirring with a whisk. Drizzle mixture evenly over tomato slices. Sprinkle with salt and black pepper; marinate 15 minutes.
  3. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until bell peppers are blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 3/4-inch strips.
  4. Combine 1 tablespoon balsamic vinegar, red wine vinegar, oil, and garlic in a medium bowl; stir well with a whisk. Add bell peppers and caperberries; toss gently to coat. Top tomato slices with bell pepper mixture.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 50.42 Kcal (211 kJ)
Calories from fat 10.18 Kcal
% Daily Value*
Total Fat 1.13g 2%
Sodium 166.47mg 7%
Potassium 310.3mg 7%
Total Carbs 9.31g 3%
Sugars 7.27g 29%
Dietary Fiber 1.53g 6%
Protein 1.16g 2%
Vitamin C 45.6mg 76%
Vitamin A 0.7mg 25%
Iron 12.6mg 70%
Calcium 15.2mg 2%
Amount Per 100 g
Calories 28.74 Kcal (120 kJ)
Calories from fat 5.8 Kcal
% Daily Value*
Total Fat 0.64g 2%
Sodium 94.9mg 7%
Potassium 176.9mg 7%
Total Carbs 5.31g 3%
Sugars 4.14g 29%
Dietary Fiber 0.87g 6%
Protein 0.66g 2%
Vitamin C 26mg 76%
Vitamin A 0.4mg 25%
Iron 7.2mg 70%
Calcium 8.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
  • 1

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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