Roasted Pepper Salad

Sunset
Makes 4 servings

Ingredients

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2 jars (12 oz. each) peeled roasted red peppers
1 1/2 teaspoons ground cumin
1 teaspoon minced garlic
1 tablespoon minced fresh cilantro
1 1/2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
Salt and pepper

Preparation

1. Drain peppers; cut into thin strips and put in a bowl.

2. Stir cumin in a 1- to 2-quart pan over medium-high heat until fragrant, about 45 seconds. Add to peppers garlic, cilantro, lemon juice, and olive oil. Mix, and add salt and pepper to taste.

Created date

October 2003

Nutritional Information

Calories 75
Caloriesfromfat 44 %
Protein 0.2 g
Fat 3.7 g
Satfat 0.5 g
Carbohydrate 13 g
Fiber 1.1 g
Sodium 224 mg
Cholesterol 0.0 mg