Capsicum and onion salad
No matter what time of year, served with hot or cold foods, this salad works well and tastes fabulous.
2 yellow capsicums, sliced
6 small or pickling onions, peeled and halved
canola oil for spraying
8-10 cherry tomatoes, halved
1 avocado, de-stoned, peeled, sliced
4 cups mesclun leaves
2-3 Tbsp herb vinaigrette
Preheat oven to 200°C.
Place capsicums and onions on an oven tray. Spray with olive oil.
Bake in preheated oven for 20-25 minutes.
Allow to slightly cool.
Place in a serving bowl and add remaining ingredients.
Pour vinaigrette over and toss gently. Serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.6g|