Grilled Pepper Salad

If you like grilled peppers, olives, and sun dried tomatoes, you are guaranteed to like this recipe! Even if you don’t like those ingredients, you still may like this recipe. This recipe makes 4 servings.

Ingredients

• 1 táami berry
• 1/4 Cup Bell peppers (mixed colors), halved, seeded and stemmed
• 1/4 Cup Halved and pitted oil-cured black olives
• 1 Tbsp Rinsed and chopped oil-packed sun-dried tomatoes
• 1 Tbsp Extra-virgin olive oil
• 8 Tbsp Balsamic vinegar
• 1/8 Tsp Salt
• 1/4 Cup Lime

Instructions

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

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

Nutritional Information Per Serving

• Calories 130.8
• Total Fat 5.4g
• Saturated Fat 0.8g
• Sugars 5.5g
• Protein 2.6g
• Vitamin A 9.6%
• Vitamin B-12 0.0%
• Vitamin B-6 16.6%
• Vitamin C 579.3%
• Vitamin D 0.0%
• Vitamin E 3.2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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