Directions:
- Broil the red pepper 4 in. from the heat until skin blisters, about 2 minutes. With tongs, rotate pepper a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place pepper in a bowl; cover and let stand for 15-20 minutes.
- Peel off and discard charred pepper skin. Remove stem and seeds. Finely slice pepper; place in a bowl. Add mushrooms, zucchini and vinaigrette; marinate for at least 10 minutes. Place spinach in a serving bowl; add vegetables and toss gently to coat. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.37 Kcal (215 kJ) | ||
| Calories from fat | 18.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 3% | |
|---|---|---|---|
| Sodium | 112.13mg | 5% | |
| Potassium | 342.3mg | 7% | |
| Total Carbs | 5.82g | 2% | |
| Sugars | 3.03g | 12% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 1.92g | 4% | |
| Vitamin C | 85.7mg | 143% | |
| Iron | 1mg | 6% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 38.52 Kcal (161 kJ) | ||
| Calories from fat | 14.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.56g | 3% | |
|---|---|---|---|
| Sodium | 84.07mg | 5% | |
| Potassium | 256.64mg | 7% | |
| Total Carbs | 4.37g | 2% | |
| Sugars | 2.27g | 12% | |
| Dietary Fiber | 1.45g | 8% | |
| Protein | 1.44g | 4% | |
| Vitamin C | 64.3mg | 143% | |
| Iron | 0.8mg | 6% | |
| Calcium | 26.1mg | 3% | |
* 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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