Back to Peppery Vegetable Salad

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Peppery Vegetable Salad Recipe

Peppery Vegetable Salad Recipe

I've had to find some great recipes to use all the harvest our large garden produces every year, including this colorful combination. It's loaded with crunch and well-seasoned flavor. —Andrea Sheatz, Knox, Pennsylvania
TOTAL TIME: Prep: 20 min. + chilling YIELD:12 servings

Ingredients

  • 15 poblano and/or banana peppers, seeded and coarsely chopped (about 7 cups)
  • 1-1/2 cups fresh cauliflowerets, cut into bite-size pieces
  • 3 small carrots, coarsely chopped
  • 1 large sweet red pepper, coarsely chopped
  • 1 cup pitted ripe olives
  • 3 garlic cloves, minced
  • 1 cup water
  • 1 cup white vinegar
  • 3/4 cup olive oil
  • 4 teaspoons dried oregano
  • 1 teaspoon salt

Directions

  • 1. In a large bowl, combine the peppers, cauliflower, carrots, red pepper, olives and garlic. In a large bowl, whisk remaining ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

3/4 cup: 175 calories, 15g fat (2g saturated fat), 0mg cholesterol, 297mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 2g protein Diabetic Exchanges:2 vegetable, 3 fat

Reviews for Peppery Vegetable Salad

Sort By :
MY REVIEW
Reviewed Jun. 27, 2014

"Perfect recipe as is."

Loading Image