Rainbow Pepper Medley Recipe

Rainbow Pepper Medley Recipe photo by Taste of Home

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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

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Rainbow Pepper Medley Recipe

Prep: 20 min. + chilling

Yield: 12 Servings

20 20

Ingredients

2 medium green peppers, julienned
2 medium sweet red peppers, julienned
1 medium sweet yellow pepper, julienned
1 small red onion, chopped
1 jalapeno pepper, seeded, finely chopped
VINAIGRETTE:
1/3 cup canola oil
2 tablespoons tarragon vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
2 teaspoons caraway seeds
1 teaspoon salt
1 teaspoon grated lime peel
1/4 teaspoon pepper
1/4 teaspoon Louisiana-style hot sauce

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving. Yield: 12 servings (1/2 cup each).

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