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Dietitian's tip: For convenience, use roasted red peppers from a jar in this recipe. However, roasting peppers yourself is more flavorful. Roast whole red peppers over the grill (or under a broiler) until skins are black, turning frequently. Place into a paper bag to cool. Remove blackened skins and seeds.
Serves 4
Ingredients
1/4 cup feta cheese
2 tablespoons fat-free blue cheese dressing
2 whole roasted red peppers, divided in half, with each half cut into strips
4 teaspoons olive oil
Freshly ground black pepper, to taste
2 tablespoons chopped fresh basil plus 4 small leaves for garnish
Directions
In a small bowl, combine the feta cheese and the blue cheese dressing. Stir to mix evenly.
Arrange the equivalent of 1/2 red pepper in the center of 4 small serving plates. Drizzle each serving with 1 teaspoon olive oil and 1 tablespoon of the feta cheese-blue cheese mixture. Sprinkle black pepper and 1/2 tablespoon chopped basil over the salad. Garnish each with a basil leaf and serve at room temperature.
Nutritional Analysis
(per serving)| Calories | 91 | Cholesterol | 8 mg |
| Protein | 2 g | Sodium | 195 mg |
| Carbohydrate | 7 g | Fiber | 1.5 g |
| Total fat | 7 g | Potassium | 145 mg |
| Saturated fat | 2 g | Calcium | 52 mg |
| Monounsaturated fat | 4 g |
