Modified: October 3, 2007 at 8:42 am •  Published: October 3, 2007
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Makes 6 servings

2 tablespoons fresh-squeezed lemon juice

1 tablespoon Dijon mustard

1 teaspoon original pepper sauce


¼ teaspoon salt

¼ cup extra virgin olive oil

1 green bell pepper, cored and cut into julienne strips

1 red bell pepper, cored and cut into julienne strips

1 yellow bell pepper, cored and cut into julienne strips

1 orange bell pepper, cored and cut into julienne strips

2 tablespoons snipped chives

2 tablespoons snipped dill

•Combine lemon juice, mustard, original pepper sauce and salt in large bowl. Gradually whisk in olive oil until well blended.

•Add peppers to bowl with pepper sauce mixture; toss to mix well. Stir in chives and dill. Cover and refrigerate at least 20 minutes to blend flavors.

•Nutritional facts per serving: 120 calories, 10 g fat, 1 g protein, 7 g carbohydrates, 0 mg cholesterol and 140 mg sodium.

Source: Tabasco.



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