Sweet Pepper and Onion Relish With Pine Nuts - 14g Carbs, 3g Fiber
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 25%) - Veggie
1 teaspoon olive oil
Cooking spray
8 cups vertically sliced Vidalia onions -- or other sweet onion (about 1 3/4 pounds)
1 1/2 cups roasted red bell pepper strips
3/4 teaspoon dried thyme
2 tablespoons pine nuts -- toasted
1 1/2 tablespoons rice vinegar
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
Heat oil in large nonstick skillet coated with cooking spray over medium heat. Add the onion, bell pepper and thyme; cook for 25 minutes or until golden brown, stirring frequently. Remove from heat. Add pine nuts and the remaining ingredients, and stir well. Serve at room temperature.
Yield: 2 cups (serving size: 1/4 cup).
Per serving: 74 calories; 1.9 g fat (0.3 g saturated fat; 23 percent calories from fat); 13.6 g carbohydrates; 0 mg cholesterol; 78 mg sodium;2 g protein; 2.6 g fiber.
Spread goat cheese on sourdough bread, then slather some of this relish on top. The relish is also good on sandwiches or on top of grilled[favorites].
Adapted from Cooking Light magazine.
Source: "Detroit News, Sept 20, 2001"
S(Internet Address): "Oct 2012"
Yield: "2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 75 Calories; 2g Fat (20.9% calories from fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mgCholesterol; 71mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
