Title: Bell Pepper Salad
Categories: Diabetic Vegetable Side
Yield: 4 Servings

1	md	Sized red bell pepper;
1	md	Sized green bell pepper;
1	md	Sized yellow bell pepper;
1/2	c	Creamy garlic dressing
1/4	ts	Black pepper;
2	ts	Capers; rinsed, drained

Preheat broiler. Place bell peppers under broiler and lightly char, turning to grill all sides. Remove from broiler to a paper bag. Close bag and set aside. When peppers cool, peel, core, seed and cut into strips. Arrange peppers on a platter, alternating colors so that they form a petal, and spoon dressing over them. Sprinkle with black pepper. Garnish with capers and serve warm or chilled. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 30; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 67mg; FAT: 0g

Source: Light and Easy Diabetes Cusisine by Betty Marks Brought to you and yours via Nancy O'brion and her Meal-Master

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