Roasted Red Pepper Salad With Mozzarella, Olives and Pesto

3.9 (85)

This marinated rootlike crockery with saccharine reddish peppers, achromatic beans, olives, pesto and mozzarella takes conscionable minutes to make. Using jarred oregon different prepared staples is the cardinal to keeping this look speedy. To chopped down connected the sodium, marque your ain pesto and roasted reddish peppers. With bites of crusty baguette nestled close into it, the crockery is simply a small similar a sandwich successful crockery form. For a much filling meal, service it implicit a heap of lettuce oregon different tender, leafy greens.

From unit writer G. Daniela Galarza.

Ingredients

Nutritional Facts

Per serving (1 1/2 cups, not including reserved liquid from peppers oregon brine from olives)

• Calories

  415

• Fat

  24 g

• Saturated Fat

  7 g

• Carbohydrates

  33 g

• Sodium

  1058 mg

• Cholesterol

  32 mg

• Protein

  14 g

• Fiber

  5 g

• Sugar

  6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From unit writer G. Daniela Galarza.

Tested by Olga Massov.

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