Directions:
- Char the peppers all over on a stove burner or barbecue. Seal them in a paper bag for 20 minutes, then slip off the skins, remove the seeds, and cut into strips.
- You can skin the peaches, if desired, or leave them as is. Remove the pits and slice the peaches.
- Add the peaches to the peppers, then toss gently with the remaining ingredients.
- Cover and refrigerate for an hour to let the flavors combine.
- Let the salad warm for 15 minutes at room temperature, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.82 Kcal (636 kJ) | ||
| Calories from fat | 63.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Sodium | 9.07mg | 0% | |
| Potassium | 419.83mg | 9% | |
| Total Carbs | 20.99g | 7% | |
| Sugars | 15.44g | 62% | |
| Dietary Fiber | 4.9g | 20% | |
| Protein | 1.38g | 3% | |
| Vitamin C | 134mg | 223% | |
| Vitamin A | 3.3mg | 111% | |
| Iron | 94.9mg | 527% | |
| Calcium | 37.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 51.24 Kcal (215 kJ) | ||
| Calories from fat | 21.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 11% | |
|---|---|---|---|
| Sodium | 3.06mg | 0% | |
| Potassium | 141.7mg | 9% | |
| Total Carbs | 7.08g | 7% | |
| Sugars | 5.21g | 62% | |
| Dietary Fiber | 1.65g | 20% | |
| Protein | 0.47g | 3% | |
| Vitamin C | 45.2mg | 223% | |
| Vitamin A | 1.1mg | 111% | |
| Iron | 32mg | 527% | |
| Calcium | 12.7mg | 4% | |
* 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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