Moroccan Tri-Color Pepper Salad

You can use one or two colors of bell peppers for this make-ahead side dish, if you prefer.

Yield: 8 servings (serving size: about 1/3 cup)

Ingredients

• 3  yellow bell peppers
• 3  red bell peppers
• 2  orange bell peppers
• 2  tablespoons  fresh lemon juice
• 1 1/2  tablespoons  extravirgin olive oil
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground coriander
• 3  garlic cloves, minced
• 1/4  cup  chopped fresh cilantro

Preparation

1. Preheat broiler.

2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 20 minutes or until blackened. Place in a large zip-top plastic bag; seal. Let stand 20 minutes. Peel and cut into (1/4-inch-wide) strips.

3. Combine juice and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Add peppers to bowl; toss gently to combine. Cover and chill overnight. Sprinkle with cilantro before serving.

Nutritional Information

Calories:

72 (38% from fat)

Fat:

3g (sat 0.4g,mono 1.9g,poly 0.4g)

Protein:

1.9g

Carbohydrate:

11.8g

Fiber:

2.6g

Cholesterol:

0.0mg

Iron:

0.9mg

Sodium:

122mg

Calcium:

20mg