Directions:
- Broil peppers 4 to 5 inches below heat source, turning every 5 minutes, until skins are blackened, about 25 minutes. Transfer to a large bowl, cover with a large plate or plastic wrap and let steam until cool enough to handle. Peel peppers, trim, discard seeds and ribs, and cut lengthwise into 1/2-inch-wide strips.
- In a serving bowl, toss together peppers, oil, vinegar and garlic; season with salt and pepper. Let stand at least 1 hour before serving. (Salad can be refrigerated, tightly wrapped, for up to 3 days.)
- Just before serving, toss olives with peppers. Sprinkle salad with mint and serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.41 Kcal (286 kJ) | ||
| Calories from fat | 47.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 8% | |
|---|---|---|---|
| Sodium | 3.54mg | 0% | |
| Potassium | 99.91mg | 2% | |
| Total Carbs | 4.56g | 2% | |
| Sugars | 3.33g | 13% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 0.02g | 0% | |
| Vitamin C | 88.9mg | 148% | |
| Vitamin A | 2.2mg | 74% | |
| Iron | 37.7mg | 210% | |
| Calcium | 5.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 57.74 Kcal (242 kJ) | ||
| Calories from fat | 39.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 8% | |
|---|---|---|---|
| Sodium | 2.99mg | 0% | |
| Potassium | 84.32mg | 2% | |
| Total Carbs | 3.85g | 2% | |
| Sugars | 2.81g | 13% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 0.02g | 0% | |
| Vitamin C | 75.1mg | 148% | |
| Vitamin A | 1.9mg | 74% | |
| Iron | 31.9mg | 210% | |
| Calcium | 4.4mg | 1% | |
* 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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