Pepper Cup Salad Recipe

5 1 2
Pepper Cup Salad Recipe
Pepper Cup Salad Recipe photo by Taste of Home
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Pepper Cup Salad Recipe

Read Reviews
5 1 2
Publisher Photo
In this side dish, a refreshing vegetable medley is coated with a simple dressing, then presented in crisp pepper halves.—Julia Trachsel, Victoria, British Columbia
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 6 celery ribs, thinly sliced
  • 2 medium tomatoes, diced
  • 3 green onions, cut into 1/4-inch pieces
  • 3 tablespoons canola oil
  • 1 tablespoon cider vinegar
  • 3 large green peppers

Directions

In a bowl, combine the celery, tomatoes and onions. Combine oil and vinegar; drizzle over vegetables.
With a sharp knife, cut peppers in half lengthwise; remove seeds. Cut a thin slice from bottom of pepper halves. Fill with vegetable mixture. Cover and refrigerate until serving. Yield: 6 servings.
Originally published as Pepper Cup Salad in Quick Cooking September/October 2003, p7

Nutritional Facts

3/4 cup: 102 calories, 7g fat (1g saturated fat), 0 cholesterol, 41mg sodium, 9g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

  • 6 celery ribs, thinly sliced
  • 2 medium tomatoes, diced
  • 3 green onions, cut into 1/4-inch pieces
  • 3 tablespoons canola oil
  • 1 tablespoon cider vinegar
  • 3 large green peppers
  1. In a bowl, combine the celery, tomatoes and onions. Combine oil and vinegar; drizzle over vegetables.
  2. With a sharp knife, cut peppers in half lengthwise; remove seeds. Cut a thin slice from bottom of pepper halves. Fill with vegetable mixture. Cover and refrigerate until serving. Yield: 6 servings.
Originally published as Pepper Cup Salad in Quick Cooking September/October 2003, p7

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valanddansmith User ID: 988113 55204
Reviewed Feb. 19, 2009

"Crunchy, tangy, pretty and yummy!!"

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