Roasted red pepper and cherry tomato salad
Ingredients
- 2 bell peppers red, large
- 1 pound cherry tomatoes yellow
- 3 sprigs basil leaves (fresh)
- 1 tbsp olive oil (extra virgin)
- 1/2 lemons juiced
- 1 tsp sea salt pink Himalayan (omit for low-sodium diets)
- 1/2 tsp black pepper
Instructions
- If you can't find yellow tomatoes, use regular cherry tomatoes with orange or yellow bell peppers. Just as pretty!
- Roast the peppers, peel and cut into thin slices.
- Slice the tomatoes in half.
- Julienne (roll up and cut into fine ribbons) the basil leaves.
- Toss everything in a serving bowl with the juice from the lemon half, olive oil, salt, and pepper.
Notes
Per serving:
- 88 calories
- 4 g fat
- 0 g saturated fat
- 3 g monounsaturated fat
- 0 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 563 mg sodium (1 mg sodium with salt omitted)
- 136 mg potassium
- 11 g carbohydrate
- 1 g fiber
- 3 g sugars
- 2 g protein
- 2 Weight Watchers Points Plus