Colorful Pepper Salad Recipe

4.5 1 2
Colorful Pepper Salad Recipe
Colorful Pepper Salad Recipe photo by Taste of Home
Publisher Photo

Colorful Pepper Salad Recipe

Read Reviews
4.5 1 2
Publisher Photo
Honey adds a sweet touch to this combination of colorful peppers from Christa Boylston of Shelby, North Carolina. "I've made it a number of times for small dinner parties," Christa shares. "Everyone I've served this salad to comments on how pretty and flavorful it is."
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3 each large sweet green, red and yellow peppers, thinly sliced
  • 18 cherry tomatoes, halved
  • DRESSING:
  • 1/4 cup finely chopped red onion
  • 3 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes, optional

Directions

In a large bowl, combine peppers and tomatoes. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over vegetables and toss to coat. Yield: 16 servings.
Originally published as Colorful Pepper Salad in Light & Tasty April/May 2001, p6

Nutritional Facts

3/4 cup: 71 calories, 3g fat (0 saturated fat), 0 cholesterol, 54mg sodium, 11g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 3 each large sweet green, red and yellow peppers, thinly sliced
  • 18 cherry tomatoes, halved
  • DRESSING:
  • 1/4 cup finely chopped red onion
  • 3 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes, optional
  1. In a large bowl, combine peppers and tomatoes. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over vegetables and toss to coat. Yield: 16 servings.
Originally published as Colorful Pepper Salad in Light & Tasty April/May 2001, p6

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MY REVIEW
Cook_aholic User ID: 797539 30125
Reviewed Sep. 29, 2013

"I have been making this for some time now and just did so again because peppers were plentiful. This is a beautiful and very tasty recipe but...after the first time I made it, I decided I could surely use even a "store-bought" dressing. I always add the red onions but other than that and the peppers and cherry tomatoes, I have added a cup of sweet & sour dressing which we liked. Then another time instead of the sweet and sour, I added a raspberry vinagrette. We voted for the sweet and sour. One other note...this is not a good dish to take to a picnic where there is only plastic silverware OR to a carry-in where people have to balance their plate on their lap or anything. You do have to cut the peppers with your knife when eating. Pretty as it is, it's awkward to eat."

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