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Peppery Vegetable Salad
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
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 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 large bowl, whisk remaining
ingredients. Pour over vegetable mixture and toss to coat. Cover and
refrigerate overnight. Serve with a slotted spoon. Yield: 12
servings.
© Taste of Home 2011