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Pepper Cup Salad

 Pepper Cup Salad
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
6 ServingsPrep/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.
Nutritional Facts:Nutritional Analysis: One serving equals 102 calories, 7g fat (1g saturated fat), 0 cholesterol, 41mg sodium, 9g carbohydrate, 3g fiber, 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.