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The garlic, oregano and olive oil give this salad a taste that's as bold as its color. We've eaten it as a side dish or piled high on garlic toast as an appetizer or snack. Cookie Curci, San Jose, California
This recipe is:
Nutritional Facts 1 serving (3/4 cup) equals 194 calories, 18 g fat (2 g saturated fat), 0 cholesterol, 102 mg sodium, 8 g carbohydrate, 3 g fiber, 1 g protein.
Originally published as Sweet Red Pepper Salad in
Taste of Home
August/September 1997, p35
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