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“This colorful, crunchy salad is a delicious way to use your summer harvest of peppers. It’s handy because it is prepared ahead of time.” —Margaret Allen, Abingdon, Virginia
This recipe is:
Quick
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/2 cup equals 75 calories, 6 g fat (trace saturated fat), 0 cholesterol, 229 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Rainbow Pepper Medley in Taste of Home June/July 2010, p24
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Reviewed on Jul. 26, 2010 by Mrs. Lathrop
Pretty, tasty, easy, this salad was all of those. It added great color to the plate and best of all, my husband said, "This recipe is a keeper!"
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