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Pepper Cup Salad

Name: Pepper Cup Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 6 celery ribs, thinly sliced; 2 medium tomatoes, diced; 3 green onions, cut into 1/4-inch pieces; 3 tablespoons canola oil; 1 tablespoon cider vinegar; 3 large green peppers

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Test Kitchen Approved

Total Time

Prep/Total Time: 15 min.

Makes

6 servings

In this side dish, a refreshing vegetable medley is coated with a simple dressing, then presented in crisp pepper halves.—Julia Trachsel, Victoria, British Columbia

Pepper Cup Salad Recipe photo by Taste of Home

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Ingredients

6 celery ribs, thinly sliced
2 medium tomatoes, diced
3 green onions, cut into 1/4-inch pieces
3 tablespoons canola oil
1 tablespoon cider vinegar
3 large green peppers

Directions

In a bowl, combine the celery, tomatoes and onions. Combine oil and vinegar; drizzle over vegetables.
With a sharp knife, cut peppers in half lengthwise; remove seeds. Cut a thin slice from bottom of pepper halves. Fill with vegetable mixture. Cover and refrigerate until serving.

Nutrition Facts

3/4 cup: 102 calories, 7g fat (1g saturated fat), 0 cholesterol, 41mg sodium, 9g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Pepper Cup Salad

Total Time

Makes

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