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Tomato and Roasted Red Pepper Salad

See full recipe on: Martha Stewart



Ingredients

3 ounces crusty bread, torn into bite-size pieces (2 cups)
2 teaspoons plus 3 teaspoons extra-virgin olive oil (for toasting of bread)
Coarse salt and ground pepper
2 teaspoons sherry vinegar
1 garlic clove, minced
2 tablespoons coarsely chopped natural almonds
2 medium tomatoes, cored and cut into 1/2-inch wedges
2 roasted red bell peppers, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley leaves

Nutrition 4 servings

Per Serving % Daily Value
Calories 149
Fat 8g 12%
Carbs 16g 5%
Protein 3g 7%
Fiber 2g 10%
Cholesterol
Sodium 115mg 4%
     
Fat
Carbs
Protein

Preparation






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