Summer Pepper and Tomato Salad
Recipe Type:
Vegan
Prep Time:
15 mins
Cook Time:
N/A
Total Time:
15 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
7.06 oz
Red Bell Pepper
7.06 oz
yellow bell pepper
8.83 oz
Cherry Tomatoes
1.77 oz
red onion
0.35 oz
Fresh Basil
2 tbsp
olive oil
1 tbsp
balsamic vinegar
0.5 tsp
salt
0.25 tsp
black pepper
Directions
Step 1
Slice the bell peppers and red onion into thin strips.
Step 2
Halve the cherry tomatoes and chop the fresh basil.
Step 3
In a large bowl, combine the sliced bell peppers, red onion, cherry tomatoes, and fresh basil.
Step 4
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to make the dressing.
Step 5
Drizzle the dressing over the salad and toss to coat evenly.
Step 6
Serve the salad chilled or at room temperature.
Nutrition Facts
Fat:
10 g
(90
kcal)
Protein:
1 g
(4
kcal)
Carbohydrates:
7 g
(28
kcal)
| Calories | 5.292 kcal | 0.26% |
| Vitamin A | 1.764 IU | 0.2% |
| Monounsaturated Fat | 0.3528 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.441 g | 0.32% |
| Carbohydrates | 0.3087 g | 0.06% |
| Sodium | 8.82 mg | 1.76% |
| Fibers | 0.0882 g | 0.23% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.0441 g | 0.05% |
| Vitamin C | 5.292 mg | 5.88% |
| Calcium | 0.0882 mg | 0.02% |
| Iron | 0.1764 mg | 0.04% |
| Potassium | 8.82 mg | 1.76% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.1764 mg | 13.57% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.2646 mg | 1.76% |
| Zinc | 0.0882 mg | 0.02% |
| Selenium | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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