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Salad of Roasted Peppers, Olives, and Fontina, Piedmont Style


Salad of Roasted Peppers, Olives, and Fontina, Piedmont Style Recipe

Ingredients:
  • 3 large yellow bell peppers
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon red wine vinegar
  • Salt
  • Freshly milled white pepper
  • 2 tablespoons sliced, pitted imported green olives
  • ¼ pound fontina, cut into long, thin strips
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 215kcal (11%)
Total Fat 17g (26%)
Saturated Fat 7g (33%)
Cholesterol 33mg (11%)
Total Carbohydrate 9g
Dietary Fiber 1g
Sugars 0g
Protein 9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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