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Pepper Cup Salad

Total Time

Prep/Total Time: 15 min.


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


  • 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


  1. In a bowl, combine the celery, tomatoes and onions. Combine oil and vinegar; drizzle over vegetables.
  2. 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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