Overnight Pepper Salad Recipe

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

Ingredients

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

Nutritional Facts

Nutritional Analysis: One 1/2-cup serving equals 68 calories, 1 mg sodium, 0 cholesterol, 5 gm carbohydrate, 1 gm protein, 6 gm fat. Diabetic Exchanges: 1 fat, 1 vegetable.

Directions

  1. In a large bowl, combine peppers and onion. Combine remaining ingredients; mix well and pour over vegetables. Cover and refrigerate 6 hours or overnight. Yield: 10 servings.
Originally published as Overnight Pepper Salad in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p58

Nutritional Facts

Nutritional Analysis: One 1/2-cup serving equals 68 calories, 1 mg sodium, 0 cholesterol, 5 gm carbohydrate, 1 gm protein, 6 gm fat. Diabetic Exchanges: 1 fat, 1 vegetable.

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