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Pepper Cup Salad

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings


  • 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


  • 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.

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Average Rating:
  • pjh762007
    Mar 2, 2013

    No comment left

  • valanddansmith
    Feb 19, 2009

    Crunchy, tangy, pretty and yummy!!