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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 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.
© Taste of Home 2009