Serves 4:
1 red, 1yellow, and 1 green bell pepper
1 onion
20 oz boiling potatoes
2-3 oz tender spinach leaves
1 bunch fresh basil
2tbs fresh lemon juice salt and pepper to taste
Pinch of cayenne pepper
1/4 cup olive oil
1tbs small capers
Pretime: 1hr
Per serving: 216 calories
5g protien/8g fat/ 31g carbohydrate
To give the salad a spicier flavor, use arugala intead of spinach leaves.
1 red, 1yellow, and 1 green bell pepper
1 onion
20 oz boiling potatoes
2-3 oz tender spinach leaves
1 bunch fresh basil
2tbs fresh lemon juice salt and pepper to taste
Pinch of cayenne pepper
1/4 cup olive oil
1tbs small capers
Pretime: 1hr
Per serving: 216 calories
5g protien/8g fat/ 31g carbohydrate- Pre heat oven to 475degree F. Wash the bell peppers, halve, and trim. Place the pepper halves on a baking sheet with the cut onion, halve, and place on the baking sheet with the cut sides down.
- Bake the vegetables 20 minutes in the oven until the skin on the peppers blister. Let the peppers stand briefly, then peel, and cut into strips. Also cut the onion strips. Also cut the onion into thin strips.
- While the vegetables are cooking, wash the potatoes, and cook covered over midium heat 20-30 minutes in a little water, not allowing them to become too tender. Drain, wait until they're cool enough to handle, peel, and dice.
- Trim the spinach well and wash thoroughly in cold standing water. Allow to drain very thoroughly or spin dry. Wash the basil and break the leaves into smaller pieces.
- Combine the lemon juice with salt, pepper, and cayenne pepper. Vigorously beat in the oil.
- Combines the potatoes, bell pepper strips, onion strips, dressing, and basil and add seasoning if necessary. Lay out the spinach leaves on a platter or four plates, arrange salad on top, spimkle with capers, and serve.
To give the salad a spicier flavor, use arugala intead of spinach leaves.
