Italian Pepper Salad

1. Cut peppers in half.

2. Remove seeds and wash peppers.

3. Place on baking sheet and broil, until skins blacken.

4. Remove from pan and place in brown paper bag.

5. Close bag and allow to sit 5 minutes.

6. Remove from bag and scrape off skins.

7. Slice into 1/4 inch strips.

8. Mix in bowl with all other ingredients.

9. Refrigerate and allow to marinate for one hour.

10. Stir before serving.

11. Cooking time includes one hour marinating.

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Nutrient	Quantity
Total fats	16.2139 g
Protein	3.1902 g
Carbohydrates	49.1483 g
Energy	346.7415 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.0854 g
Water	385.4045 g
Aspartic acid	0.0962 g
Calcium, Ca	157.7051 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	2275.1302 g
Fiber, total dietary	4.0919 g
Fatty acids, total saturated 22:0	0.0451 g
Carotene, beta	5525.8569 g
Niacin	1.0199 mg
Vitamin A, RAE	461.43 g
Fatty acids, total trans-polyenoic	0.034 g
Arginine	0.1255 g
Riboflavin	0.0812 mg
Tocopherol, beta	0.1588 mg
Fatty acids, total polyunsaturated 15:0	0.0111 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.0449 g
Fatty acids, total saturated 20:1	0.0771 g
Glutamic acid	0.1743 g
Sodium, Na	2057.3895 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0208 g
Total lipid (fat)	16.2139 g
Manganese, Mn	0.4089 mg
Fructose	15.9689 g
Proline	0.0416 g
Fatty acids, total saturated 16:0	1.3702 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	6.3466 g
Sucrose	15.3217 g
Choline, total	17.6665 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0045 g
Fatty acids, total polyunsaturated 18:1 t	0.0045 g
Sugars, total	42.8569 g
Serine	0.0402 g
Fatty acids, total saturated 10:0	0.0256 g
Fatty acids, total saturated 18:0	0.5162 g
Fatty acids, total saturated 20:4 undifferentiated	0.0045 g
Vitamin B-6	0.3196 mg
Selenium, Se	4.7026 g
Ash	7.7019 g
Fatty acids, total saturated 18:1 undifferentiated	3.8707 g
Pantothenic acid	0.3252 mg
Phenylalanine	0.0411 g
Fatty acids, total polyunsaturated 22:1 c	0.0023 g
Copper, Cu	0.1233 mg
Betaine	0.0018 mg
Thiamin	0.0978 mg
Methionine	0.0215 g
Iron, Fe	2.1896 mg
Carbohydrate, by difference	49.1483 g
Phosphorus, P	85.2588 mg
Folate, total	82.5562 g
Tocopherol, gamma	10.4963 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0023 g
Alanine	0.0381 g
Valine	0.0523 g
Fatty acids, total saturated 18:2 undifferentiated	6.3942 g
Glycine	0.0455 g
Glucose (dextrose)	11.5219 g
Fatty acids, total saturated 14:0	0.0247 g
Zinc, Zn	0.6511 mg
Isoleucine	0.0458 g
Tocopherol, delta	2.6762 mg
Fatty acids, total saturated 12:0	0.0064 g
Fatty acids, total polyunsaturated	7.4865 g
Fatty acids, total saturated 14:1	0.0043 g
Fatty acids, total polyunsaturated 17:1	0.0068 g
Leucine	0.0707 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.034 g
Vitamin A, IU	9210.7374 IU
Folate, DFE	82.5562 g
Tryptophan	0.0172 g
Vitamin C, total ascorbic acid	38.7295 mg
Phytosterols	38.9353 mg
Fatty acids, total polyunsaturated 16:1 c	0.0202 g
Galactose	0.0012 g
Fatty acids, total polyunsaturated 18:1 c	3.8439 g
Fatty acids, total saturated 20:0	0.0519 g
Tyrosine	0.0246 g
Vitamin K (phylloquinone)	487.7405 g
Fatty acids, total saturated	2.0847 g
Histidine	0.0229 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0386 g
Fatty acids, total monounsaturated	3.9819 g
Threonine	0.037 g
Folate, food	82.5562 g
Fatty acids, total polyunsaturated 17:0	0.0134 g
Fatty acids, total polyunsaturated 24:0	0.0202 g
Cryptoxanthin, beta	0.2032 g
Vitamin E (alpha-tocopherol)	10.2147 mg
Fatty acids, total trans	0.0386 g
Fatty acids, total trans-monoenoic	0.0045 g
Magnesium, Mg	47.5105 mg
Lysine	0.0551 g
Potassium, K	590.1952 mg
Cystine	0.0148 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 tablespoon	55.062	13.7724	0
Parsley	2 tablespoons	2.736	0.4811	0.06
Red bell pepper	2	0	0	0
Yellow bell pepper	1	0	0	0
Italian seasoning	0.5 teaspoon	0	0	0
Green Onion	3	57.51	12.2262	1.0011
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
green bell pepper	1	0	0	0
italian dressing	8 ounces	231.3319	22.6569	15.15
orange bell pepper	1	0	0	0