Sweet Pepper and Almond Salad

Photo: Jason Wallis; Styling: Cindy Barr

Sweet Pepper and Almond Salad is a simple yet flavorful salad that comes together in a snap—perfect for a hectic weeknight.

Yield: Serves 4 (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 78
  • Fat: 5.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 82mg
  • Calcium: 0.0mg

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1/8 teaspoon kosher salt
  • 4 cups mixed baby greens
  • 1 cup thinly sliced baby red bell peppers
  • 2 tablespoons chopped unsalted, dry-roasted almonds

Preparation

  1. Combine olive oil, vinegar, and kosher salt in a medium bowl, stirring with a whisk. Add mixed baby greens and sliced baby red bell peppers; toss to coat. Sprinkle with almonds.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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