Directions:
- Rinse the bell pepper and dry with paper toweling. Cut the bell pepper into thin slivers, discarding any core. Place the bell peppers into a medium size bowl and sprinkle with the cinnamon, rosemary and ginger.
- Cover the vegetables with the boiling water, mix well and set aside.
- Meanwhile, combine in a small bowl the olive oil, vinegar, garlic, salt and black pepper. Beat the salad dressing briskly with a fork until well combined.
- Drain the blanched bell pepper strips and pat dry with paper toweling. Return the bell peppers back to the bowl and pour over the salad dressing, mixing well.
- If not using immediately, pour the salad dressing into a jar with a lid and refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2046.03 Kcal (8566 kJ) | ||
| Calories from fat | 2020.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 224.52g | 345% | |
|---|---|---|---|
| Sodium | 1181.13mg | 49% | |
| Potassium | 419.88mg | 9% | |
| Total Carbs | 13.87g | 5% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 3.07g | 12% | |
| Protein | 2.15g | 4% | |
| Vitamin C | 123.7mg | 206% | |
| Vitamin A | 3mg | 99% | |
| Iron | 53mg | 294% | |
| Calcium | 146.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 271.17 Kcal (1135 kJ) | ||
| Calories from fat | 267.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.76g | 345% | |
|---|---|---|---|
| Sodium | 156.54mg | 49% | |
| Potassium | 55.65mg | 9% | |
| Total Carbs | 1.84g | 5% | |
| Sugars | 0.63g | 19% | |
| Dietary Fiber | 0.41g | 12% | |
| Protein | 0.28g | 4% | |
| Vitamin C | 16.4mg | 206% | |
| Vitamin A | 0.4mg | 99% | |
| Iron | 7mg | 294% | |
| Calcium | 19.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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