Party pep­pers

Best Health - - EATS -

MAKES: 4TO6 SERV­INGS PREP TIME: 5 MIN­UTES COOK TIME: 10 MIN­UTES

If you don’t like hearts of palm, you can sim­ply leave them out or sub­sti­tute quar­tered jarred ar­ti­chokes.

IN­GRE­DI­ENTS

1 jar roasted red pep­pers (usu­ally 300 or 370 mL), drained 1 (398 mL) can hearts of palm, drained and rinsed …/ž cup (50 mL) pine nuts, toasted care­fully in a dry skil­let …/ž cup (50 mL) crum­bled feta 1 tbsp (15 mL) ca­pers, drained 1 tbsp (15 mL) chopped flat-leaf pars­ley Ex­tra-vir­gin olive oil, for driz­zling Splash of bal­samic or white wine vine­gar

METHOD

1. Slice pep­pers and hearts of palm length­wise and ar­range on a serv­ing tray. Sprin­kle with pine nuts, feta, ca­pers and pars­ley. Driz­zle with oil and the small­est hint of vine­gar, and serve with warm toasted baguette.

PER SERV­ING

115 calo­ries, 5 g pro­tein, 7 g fat (2 g sat­u­rated fat), 10 g car­bo­hy­drates, 2 g fi­bre, 7 mg choles­terol, 698 mg sodium

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