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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Crushed red pepper, caraway and dill accent this simple and colorful salad. Ingredients:
1 1/2 teaspoons caraway seeds |
2 tablespoons olive oil (preferably extra-virgin) |
1/2 teaspoon dried crushed red pepper |
1 red bell pepper, cut into 1/3-inch-thick rings |
1 green bell pepper, cut into 1/3-inch-thick rings |
1 yellow bell pepper, cut into 1/3-inch-thick rings |
1 medium onion, cut into 1/4-inch-thick rounds, separated into rings |
6 3 x 1/2-inch strips lemon peel (yellow part only) |
2 garlic cloves, thinly sliced |
1/4 cup chopped fresh dill |
1 tablespoon fresh lemon juice |
Directions:
1. Stir caraway seeds in large nonstick skillet over medium heat until fragrant, about 1 minute. Stir in oil and crushed red pepper. Add all peppers, onion, lemon peel and garlic. Increase heat to medium-high and sauté until vegetables are crisp-tender, about 7 minutes.
2. Transfer pepper mixture to large bowl. Mix in dill. Cool. (Can be made 2 hours ahead. Let stand at room temperature.) Remove lemon peel. Mix in lemon juice. Season with salt and pepper and serve.
3. Per Serving: calories, 93; total fat, 7 g; saturated fat, 1 g; cholesterol, 0 mg. Nutritional analysis provided by Bon Appétit
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