zucchini and pepper salad

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* Exported from MasterCook *

 

Julienned Zucchini with Red Pepper Sauce

 

Recipe By :CLEANSING FOOD by Angelika Ilies (1999)

Serving Size : 2 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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1 red bell pepper

salt -- to taste

black pepper -- to taste

tabasco sauce -- to taste

1 shallot

1 small garlic clove

1 tablespoon cider vinegar

2 tablespoons olive oil

4 ounces zucchini

 

1. RED PEPPER SAUCE: Rinse and trim the red pepper. Cut into fourths, and dice

on piece finely. Puree the rest and push the puree through a sieve. Season the

pepper puree with salt, pepper and a few drops of Tabasco sauce. Divide among

serving plates.

 

2. SHALLOT VINAIGRETTE: Peel and chop the shallot and the garlic, stir into the

vinegar, season with salt and pepper and beat in the oil with a whisk.

 

3.ZUCCHINI JULIENNE: Wash and trim the zucchini, and cut into fine strips. Toss

the strips in the dressing then arrange on top of the red pepper sauce. Garnish

with the diced red pepper.

 

Description:

" raw vegetable salad - crunchy vitamin-packed treat "

Source:

" see www.silverbackbooks.com "

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Per Serving (excluding unknown items): 150 Calories; 14g Fat (78.3% calories

from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

 

 

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

 

 

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