roasted peppers, sprouts, feta dressing

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serve with bread as meal, or as a first course.

 

 

* Exported from MasterCook *

 

Trio of Roasted Peppers, Radish Sprouts, Creamy Feta Dressing

 

Recipe By :Rozanne Gold: Healthy 1-2-3

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 green bell peppers

3 red bell peppers

3 yellow bell peppers

4 ounces feta cheese

black pepper

7 tablespoons cold water -- or more

2 ounces sprouts -- rinsed, see note

julienned of raw bell peppers -- for garnish

 

PEPPERS: Preheat broiler. Wash peppers and pat dry. Put peppers on a baking

sheet and broil for several minutes on each side until skins are very black and

blistered. Remove from broiler and immediately seal peppers in a paper bag to

steam for 10 minutes. (You can also use a bowl covered with a lid or a plate.)

Remove peppers and carefully peel or scrape away all charred skin. Cut peppers

in HALFand remove core and all seeds. Let cool.

 

DRESSING: Crumble cheese into bowl of a food processor. Add freshly ground black

pepper to taste. Process gradually adding 7 to 8 tablespoons cold water, until

very smooth.

 

SERVICE: Arrange 1 piece of color pepper on a plate; stack then fan: green, red,

yellow. Each person gets a total of 1 1/2 peppers. Center a mound of sprouts on

top. Drizzle with dressing and serve immediately. May garnish with thin strips

of raw peppers in the three colors.

 

TIP: If you salt the peppers, remember that feta is a salty cheese.

 

 

 

Description:

" Rainbow of grilled peppers crowned with a tuft of sprouts. Feta cheese makes

" an exuberant dressing. " "

S(Email from):

" Hanneman on 04/13/01 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 101 Calories; 4g Fat (36.6% calories from

fat); 5g Protein; 13g Carbohydrate; 3g Dietary Fiber; 17mg Cholesterol; 216mg

Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 1/2 Fat.

 

NOTES : Vary the pepper's color and the sprouts: daikon, radish, broccoli,

alfalfa, soybean. etc.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 2130706543

 

 

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