Bell Pepper and Anchovy Salad
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You can serve this salad alone, as part of an antipasti platter; or as part of a selection of crudités.
ingredients
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serves: 4
4 bell peppers (preferably of different colors except green, charred, peeled, and stemmed)
1/4 cup extra virgin olive oil
4 ounces anchovies (drained)
1 tablespoon chopped fresh marjoram (basil, or parsley)
1 small clove garlic (peeled, crushed, and minced to a paste)
Salt
Pepper
Nutrition Facts
Bell Pepper and Anchovy Salad
Servings Per Recipe: 4
Amount per Serving
Calories: 195
- Total Fat: 15.2 g
- Saturated Fat: 2.3 g
- Trans Fat: 0 g
- Cholesterol: 17 mg
- Sodium: 35.2 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 2.5 g
- Sugars: 5 g
- Protein: 7 g
preparation
1. Cut the peppers lengthwise into 1/4-inch—wide strips and toss them with the rest 0f the ingredients.
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comments
Mommy_loves_to_cook
May 8, 2012