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Peppery Vegetable Salad

I've had to find some great recipes to use all the harvest our large garden produces every year, including this colorful combination. It's loaded with crunch and well-seasoned flavor. —Andrea Sheatz, Knox, Pennsylvania
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings


  • 15 poblano and/or banana peppers, seeded and coarsely chopped (about 7 cups)
  • 1-1/2 cups fresh cauliflowerets, cut into bite-size pieces
  • 3 small carrots, coarsely chopped
  • 1 large sweet red pepper, coarsely chopped
  • 1 cup pitted ripe olives
  • 3 garlic cloves, minced
  • 1 cup water
  • 1 cup white vinegar
  • 3/4 cup olive oil
  • 4 teaspoons dried oregano
  • 1 teaspoon salt


  • In a large bowl, combine the peppers, cauliflowerets, carrots, red pepper, olives and garlic. In a large bowl, whisk remaining ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 175 calories, 15g fat (2g saturated fat), 0 cholesterol, 297mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 3 fat, 2 vegetable.

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  • Freyphyl
    Jun 27, 2014

    Perfect recipe as is.

  • swgalg
    Nov 14, 2008

    No comment left

  • lareed678r
    Oct 18, 2007

    No comment left

  • jmbs1983
    Oct 6, 2007

    No comment left