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Peppery Vegetable Salad Recipe

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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

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12 Servings
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 Crisco® Extra Virgin 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.

Peppery Vegetable Salad published in Taste of Home October/November 2007, p37

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