Quick Three-Pepper Salad Recipe
Quick Three-Pepper Salad Recipe photo by Taste of Home

Quick Three-Pepper Salad Recipe

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This is a five-ingredient time-saver that serves as an attractive and welcome variation on veggies. After topping the peppers and onion with bottle vinaigrette, I can focus on the rest of the meal.—Marilou Robinson, Portland, Oregon
TOTAL TIME: Prep: 10 min. + chilling
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4 servings


  • 1 each medium sweet red , yellow and green pepper, thinly sliced
  • 1 small onion, cut into 1/4-inch wedges
  • 1/3 cup Vinaigrette salad dressing

Nutritional Facts

One 3/4-cup serving (prepared with fat-free Italian salad dressing) equals 58 calories, trace fat (trace saturated fat), 0 cholesterol, 187 mg sodium, 14 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 2 vegetable.


  1. In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving. Yield: 4 servings.
Originally published as Three-Pepper Salad in Quick Cooking July/August 2001, p16

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Reviewed Jul. 27, 2010

"This couldn't be easier or more delicious. Don't worry about exact measurements. I made this last night, and it was so popular, I've made a larger batch for tonight. This time I've added peeled & seeded cucumber, and fresh tomato, both chopped. This salad is the perfect combination of flavors."

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