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Fresh-picked peppers form the foundation of this colorful salad from Joanne Nischuk of Lacombe, Alberta. "It's our favorite dish," she reveals. "If you can't find yellow peppers, use only red and green varieties. The salad will be just as pretty."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 74 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 376 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Three-Pepper Salad in Country Woman July/August 1997, p30
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