Ingredients:
- 1/3 cup tarragon white wine vinegar
- 2 lrg yellow bell peppers, sliced into rings
- 3 lrg tomatoes, sliced (about 1 1/2 lbs)
Directions:
- Mix vinegar, oil, oregano, sugar, mustard, salt, pepper and garlic.
- Carefully place sliced peppers and tomatoes into a resealable freezer bag or glass dish
- Pour mixture over vegetables
- Cover and refrigerate 1 hour to blend flavors
- Line a serving plate with spinach leaves
- Drain vegetables; arrange on spinach
- Sprinkle with cheese
- Note: Color of peppers is your choice
- Note: Leftovers can be tossed with pasta and served hot or cold
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1356.31 Kcal (5679 kJ) | ||
| Calories from fat | 353.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.26g | 60% | |
|---|---|---|---|
| Cholesterol | 650.87mg | 217% | |
| Sodium | 4196.78mg | 175% | |
| Potassium | 14.69mg | 0% | |
| Total Carbs | 31.4g | 10% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 228.18g | 456% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 1025.31 Kcal (4293 kJ) | ||
| Calories from fat | 267.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.68g | 60% | |
|---|---|---|---|
| Cholesterol | 492.03mg | 217% | |
| Sodium | 3172.57mg | 175% | |
| Potassium | 11.1mg | 0% | |
| Total Carbs | 23.74g | 10% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 172.49g | 456% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 40.9mg | 5% | |
* 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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