Three-Pepper Salad Recipe

Three-Pepper Salad Recipe photo by Taste of Home

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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."

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Three-Pepper Salad Recipe

Prep: 15 min. + chilling

Yield: 16 Servings

15 15

Ingredients

2 medium green peppers, julienned
2 medium cucumbers, sliced
2 jars (4-1/2 ounces each) whole mushrooms, halved
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 can (6 ounces) pitted ripe olives, halved
1/2 cup chopped onion
DRESSING:
2/3 cup Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon seasoned salt
1/4 teaspoon salt

Directions

In a large salad bowl, combine the first seven ingredients. In a small bowl or jar with tight-fitting lid, combine dressing ingredients; mix or shake well. Pour over salad. Refrigerate for at least 1 hour, stirring occasionally. Serve with a slotted spoon. Yield: 16 servings.

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