Pepper Cup Salad Recipe

Pepper Cup Salad Recipe photo by Taste of Home

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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

This recipe is:

Quick

Diabetic Friendly

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Pepper Cup Salad Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

15 15

Ingredients

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

Directions

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. Yield: 6 servings.

Nutritional Analysis: One serving equals 102 calories, 7g fat (1g saturated fat), 0 cholesterol, 41mg sodium, 9g carbohydrate, 3g fiber, 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Pepper Cup Salad in Quick Cooking September/October 2003, p7