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, Pennsylvania12 ServingsPrep: 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.