Calico Pepper Salad Recipe
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Calico Pepper Salad Recipe

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You can pep up all sorts of events with the pretty salad Jennifer Mottashed of Simcoe, Ontario shares. "It's easy on the cook, too," she notes. Not only is it ideal for mixing up ahead of time, it can be size right for any gathering.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10 servings


  • 1 each medium green, sweet yellow, sweet red and purple pepper, julienned
  • 1 small red onion, julienned
  • 1/3 cup vinegar
  • 1/4 cup canola oil
  • 1 tablespoon sugar
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 teaspoon salt, optional
  • Dash pepper

Nutritional Facts

1 cup: 68 calories, 6g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


  1. In a large bowl, combine peppers and onion. Combine remaining ingredients. Pour over vegetables; toss to coat. Cover and refrigerate 6 hours or overnight. Yield: 10 servings.
Editor's Note: This recipe may be easily doubled.
Originally published as Calico Pepper Salad in Country Woman July/August 1995, p11

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DebHorton User ID: 6356683 38210
Reviewed Aug. 18, 2012

"I cut the peppers in bite-size chunks but followed the recipe other than that. Totally wonderful, crisp, flavorful salad!"

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