Directions:
- Bring salted water to a boil.
- Removed seeds and ribs from the pepper.
- Cut peppers into stips about 1/2 inch thick.
- Place peppers in boiling water and blanch for 4 minutes.
- Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
- Prepare dressing:.
- In a processor blend mustard, seasonings and sugar.
- Start blending on slow speed.
- Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
- Adjust seasonings if more salt or pper is needed to suit your taste.
- Set aside.
- Layer peppers on a platter alternating the colors.
- Pour dressing over peppers.
- Top with fresh herbs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.38 Kcal (1722 kJ) | ||
| Calories from fat | 379.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.13g | 65% | |
|---|---|---|---|
| Sodium | 2094.2mg | 87% | |
| Potassium | 128.84mg | 3% | |
| Total Carbs | 7.98g | 3% | |
| Sugars | 6.08g | 24% | |
| Dietary Fiber | 1.28g | 5% | |
| Protein | 0.23g | 0% | |
| Vitamin C | 89.6mg | 149% | |
| Vitamin A | 2.2mg | 74% | |
| Iron | 38mg | 211% | |
| Calcium | 62.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 62.98 Kcal (264 kJ) | ||
| Calories from fat | 58.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.45g | 65% | |
|---|---|---|---|
| Sodium | 320.61mg | 87% | |
| Potassium | 19.73mg | 3% | |
| Total Carbs | 1.22g | 3% | |
| Sugars | 0.93g | 24% | |
| Dietary Fiber | 0.2g | 5% | |
| Protein | 0.04g | 0% | |
| Vitamin C | 13.7mg | 149% | |
| Vitamin A | 0.3mg | 74% | |
| Iron | 5.8mg | 211% | |
| Calcium | 9.6mg | 6% | |
* 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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