Pepper Salad Recipe
Pepper Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Fresh flavor with a flair describes this quick and easy salad. Colorful peppers lightly coated with a delectable dressing make the perfect side dish to perk up any meal.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 green pepper, thinly sliced
  • 1 sweet red pepper, thinly sliced
  • 1 pound fresh mushrooms, sliced
  • 3 tablespoons vinegar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt
  • Dash pepper
  • Dash garlic powder, optional

Directions

In a bowl, toss peppers and mushrooms. Combine all remaining ingredients and toss with vegetables. Cover and refrigerate until serving. Yield: 6-8 servings.
Originally published as Pepper Salad in Country Woman March/April 1992, p37

Nutritional Facts

3/4 cup: 82 calories, 7g fat (1g saturated fat), 0 cholesterol, 150mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 2g protein.

  • 1 green pepper, thinly sliced
  • 1 sweet red pepper, thinly sliced
  • 1 pound fresh mushrooms, sliced
  • 3 tablespoons vinegar
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt
  • Dash pepper
  • Dash garlic powder, optional
  1. In a bowl, toss peppers and mushrooms. Combine all remaining ingredients and toss with vegetables. Cover and refrigerate until serving. Yield: 6-8 servings.
Originally published as Pepper Salad in Country Woman March/April 1992, p37

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