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
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
Reviews
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!"