Peppery Vegetable Salad Recipe



Steak with Squash Medley

This recipe for our traditional Sunday night dinner dates back to the 1960s, yet it's still a favorite. At... View this recipe »



Peppers (Hot)

When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. Read more »


Oil Explanation

Will you explain the difference between olive oil, virgin olive oil and extra-virgin olive oil? —P.G.,... Read more »

Peppery Vegetable Salad

Taste of Home - try a FREE ISSUE today!

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

SERVINGS: 12

CATEGORY: Side Dish

METHOD: Chill

TIME: Prep: 20 min. + chilling

Ingredients:

  • 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

Directions:

In a large bowl, combine the peppers, cauliflower, carrots, red pepper, olives and garlic. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 12 servings.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.