Day 134: Pepper & Tomato Salad ♥

Fast, fresh, easy. Perfect for a light lunch or a weeknight supper.

This isn't a salad to groan over, exclaiming its deliciousness. But I'll make it again and again, especially when peppers are cheap and tomatoes ripe.

For another "fast, fresh, easy" salad see Day 115 and a variation on Day 117.

Credit where credit's due: This salad was inspired by Deb at In My Kitchen.

PEPPER & TOMATO SALAD
Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4 generously


1 cup cilantro (Deb calls for a large bunch but to my taste, a cup was plenty)
1 large tomato, cored and chopped (for red color)
1 yellow pepper, chopped (for yellow)
1 orange pepper, chopped (for orange)
2 tablespoons finely chopped onion (Deb suggests a medium onion)
Zest of a lemon
Juice of a lemon, about 2 tablespoons (a key ingredient, don't skip it!)
2 tablespoons red wine vinegar (or to taste)
1 teaspoon olive oil (Deb suggests 2 tablespoons or more, I was going for "ultra light" today and so used only a teaspoon for a small bit of mouth-feel)
Salt & pepper to taste

Rinse the cilantro, shake hard and then let drain into the sink while preparing the salad. (Or drain in a salad spinner.) Cut off and discard the stems, then chop. Combine with the remaining ingredients in a large bowl. Serve immediately.

NUTRITION ESTIMATE
Per Serving: 52 Cal (23% from Fat, 11% from Protein, 66% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 10 g Carb; 2 g Fiber; 21 mg Calcium; 1 mg Iron; 13 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point

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