Peppery Vegetable Salad Recipe

Peppery Vegetable Salad RecipePhoto by: Taste of Home Peppery Vegetable Salad Recipe Rating 5

I've had to find some great recipes to use all the harvest our large garden produces every year, including this colorful combination. It's loaded with crunch and well-seasoned flavor. —Andrea Sheatz, Knox, Pennsylvania

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Peppery Vegetable Salad Recipe
  • Prep: 20 min. + chilling
  • Yield: 12 Servings
20 20

Ingredients

  • 15 poblano and/or banana peppers, seeded and coarsely chopped (about 7 cups)
  • 1-1/2 cups fresh cauliflowerets, cut into bite-size pieces
  • 3 small carrots, coarsely chopped
  • 1 large sweet red pepper, coarsely chopped
  • 1 cup pitted ripe olives
  • 3 garlic cloves, minced
  • 1 cup water
  • 1 cup white vinegar
  • 3/4 cup olive oil
  • 4 teaspoons dried oregano
  • 1 teaspoon salt

Directions

  • In a large bowl, combine the peppers, cauliflower, carrots, red pepper, olives and garlic. In a large bowl, whisk remaining ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 12 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Peppery Vegetable Salad in Taste of Home October/November 2007, p37

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