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Rainbow Pepper Medley

“This colorful, crunchy salad is a delicious way to use your summer harvest of peppers. It’s handy because it is prepared ahead of time.” —Margaret Allen, Abingdon, Virginia
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings (1/2 cup each)

Ingredients

  • 2 medium green peppers, julienned
  • 2 medium sweet red peppers, julienned
  • 1 medium sweet yellow pepper, julienned
  • 1 small red onion, chopped
  • 1 jalapeno pepper, seeded, finely chopped
  • VINAIGRETTE:
  • 1/3 cup canola oil
  • 2 tablespoons tarragon vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 2 teaspoons caraway seeds
  • 1 teaspoon salt
  • 1 teaspoon grated lime zest
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Louisiana-style hot sauce

Directions

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving.
Nutrition Facts
1/2 cup: 75 calories, 6g fat (0 saturated fat), 0 cholesterol, 229mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Reviews

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Average Rating:
  • Mrs. Lathrop
    Jul 26, 2010

    Pretty, tasty, easy, this salad was all of those. It added great color to the plate and best of all, my husband said, "This recipe is a keeper!"