Bell Pepper and Tomato Salad
Excellent served with grilled meat or poultry .

Servings: 6

3 medium tomatoes, seeded and chopped
1 medium green or yellow bell pepper, chopped
1 celery rib, thinly sliced
1/2 cup chopped red onion
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

Per Serving: 33 Calories; trace Fat (6.4% calories from fat); trace Saturated Fat; 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 169mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat; 0 Other Carbohydrates.


Low Fat Recipes Furnished by© - Copyright 2010