Roasted red pepper with feta salad
Nutrition Facts
Serving Size Half a roasted pepper
Calories 77
| Amount Per Serving | ||
| Monounsaturated fat | 3 g | |
|---|---|---|
| Saturated fat | 0.5 g | |
| Total fat | 5 g | |
| Sodium | 180 mg | |
| Cholesterol | 1 mg | |
| Dietary fiber | 1.5 g | |
| Protein | 2 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
For convenience, use roasted red peppers from a jar to make this salad.
Ingredients
(Serves 4)- 1/4 cup fat-free feta cheese
- 2 tablespoons fat-free blue cheese dressing
- 2 whole roasted red peppers, divided in half, with each half cut into strips
- 4 teaspoons olive oil
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh basil plus 4 small leaves for garnish
Directions
In a small bowl, combine the feta cheese and the blue cheese dressing. Stir to mix evenly.
Arrange the equivalent of 1/2 red pepper in the center of 4 small serving plates. Drizzle each serving with 1 teaspoon olive oil and 1 tablespoon of the feta cheese-blue cheese mixture. Sprinkle black pepper and 1/2 tablespoon chopped basil over the salad. Garnish each with a basil leaf and serve at room temperature.