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Rating: 5/5 (1 vote cast)

Meal Type: Lunch

Total Time: 0 min.

Cook Method: Stove

Serving Size: 4 - Change

Nutritional Facts

Servings Per Recipe: 4

Amount Per Serving

Calories 144

% Daily Value**

Total Fat 2g

Saturated Fat 0g

Unsaturated Fat 0g

Cholesterol 0mg

Sodium 1647mg

69%

Total Carbohydrate 29g

10%

Dietary Fiber 7g

29%

Sugars 15g

Protein 4g

Vitamin A 62%

Vitamin C 323%

Calcium 5%

Iron 11%

Potassium 18%

Vitamin E 12%

** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

British Pepepr Salad

Submitted By: Steve W. - See All My Recipes

Recipe Tags: Salad Recipes

Date Added: July 17, 2009

Ingredients:

4 Green Bell Peppers cored and cut into

4 Red Bell Peppers cored and cut into

1/8 Cup Worcestershire Sauce

1 1/4 Cups Ketchup Heinz is best

1 Can Black Olives drained (6 ounces)

1 Clove Of Garlic crushed

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Directions:

1. Fill a 2-quart saucepan three-quarters full with water and bring to a boil over medium heat.

2. Add the peppers and stir gently once. After 2 to 3 minutes, when the peppers are still quite firm and just beginning to soften, remove them from the saucepan, draining any excess water.

3. In a medium-sized bowl, combine the remaining ingredients.

4. Add the peppers and toss to coat. Cover and chill for 1 hour, or until ready to serve.

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Dietary Notes:

This recipe is low-fat with 1.75g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 62% of your daily recommended intake per serving. This recipe is high in Vitamin C with 323% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.

Food Allergy Information:

This recipe contains potential food allergens and will effect people with Bell Pepper, Malt, Garlic allergies.


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