Rainbow Pepper Medley
“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, Virginia12 ServingsPrep: 20 min. + chilling
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).
Nutrition Facts: 1/2 cup equals 75 calories, 6 g fat (trace saturated fat), 0 cholesterol, 229 mg sodium, 5 g carbohydrate, 1 g fiber,