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The Recipe Instructions |
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Ingredients
=== SALAD ===
3 large red, yellow, or orange bell peppers
= (or one of each)
1/4 cup thin fresh basil strips - (packed)
2 tbsp Balsamic Vinaigrette
2 tbsp finely-crumbled goat cheese
1/2 tsp coarsely-ground black pepper
4 fresh basil sprigs
=== BALSAMIC VINAIGRETTE ===
1/3 cup balsamic vineger
1 large garlic clove, finely minced
1/2 tsp salt, (optional)
1/4 tsp freshly-ground black pepper
1/2 cup extra-virgin olive oil
Directions
Salad: Cut the peppers lengthwise into 4 quarters; discard the cores,
seeds, and membranes. Place the pepper quarters skin-side up on a
foil-lined cookie sheet.
Broil 2 to 3 inches from the heat source until the skin is charred and
blackened, about 10 minutes.
Place the peppers in a paper bag; close and let stand about 10 minutes.
Peel and discard the skin; cut the peppers into 1-inch wide strips and
place them in a shallow serving dish.
Sprinkle the peppers with basil; drizzle with vinaigrette. Top with goat
cheese and freshly ground pepper. Serve at room temperature, garnished
with fresh basil sprigs.
Balsamic Vinaigrette: Combine the vinegar, 2 tablespoon water, the garlic,
salt (if desired), and pepper. Whisk in the oil. The dressing will keep,
refrigerated, for 2 weeks. Shake or whisk before using to recombine the
oil and vineger.
This recipe yields 4 servings. Serving size: 1/2 cup.
Exchanges Per Serving: 1 Vegetable, 1 Monounsaturated Fat.
Nutrition Facts: Calories 74; Calories from Fat 45; Fat 5g; Saturated
Fat 2g; Cholesterol 6mg; Sodium 82mg*; Carbohydrates 6g; Dietary Fiber
1g; Sugars 3g; Protein 2g.
* If optional salt from vinaigrette recipe is used, sodium is 117mg per
serving.
Comments: A farm stand salad, just right for late summer when mounds of
red and yellow peppers are to be seen at every farmer's market and roadside
vegetable stand, and the scent of fresh basil perfumes the air. For this
simple but sophisticated dish, prepare the vinaigrette with a fruity olive
oil and use fresh-tasting domestic goat cheese, a French Boucheron, or a
mild feta. The peppers and vinaigrette can each be prepared and stored
separately, covered and in the refrigerator for up to 3 days in advance,
then brought to room temperature before final assembly. The salad can be
served as a beautiful first course or as an accompaniment to grilled meats
or poultry.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-19-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2002"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 240 Calories; 27g Fat (99.5%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 267mg Sodium. Exchanges: 0 Vegetable; 5 1/2 Fat.
NOTES : Recipe from "The New Family Cookbook for People with Diabetes" by
American Diabetes Association, (© Simon & Schuster, 1999)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
Diet Roasted Pepper And Goat Cheese Salad With Balsamic Vinaigret Recipe brought to you by Diet Recipes To-Go
Types of dietThe Atkins’ Diet Originating way back in the 1960s, the popular atkins diet is still one of the most popular diets today. Although highly controversial, it supposedly allows weight loss but still allows you to eat foods that are normally considered bad for diets, like meat and hard cheeses. On the atkins diet you eat protein and fat, it is the carbs that are on the banned list. It is often referred to as a high protein, low carb, diet. With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour. Unlike other diets, on the atkins diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil. |