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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 144
% Daily Value**
Total Fat 2g
3%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
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

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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