Rainbow Pepper Medley Recipe
Rainbow Pepper Medley Recipe photo by Taste of Home

Rainbow Pepper Medley Recipe

Publisher Photo
“This colorful, crunchy salad is a delicious way to use your summer harvest of peppers. It’s handy because it is prepared ahead of time.” —Margaret Allen, Abingdon, Virginia
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings

Ingredients

  • 2 medium green peppers, julienned
  • 2 medium sweet red peppers, julienned
  • 1 medium sweet yellow pepper, julienned
  • 1 small red onion, chopped
  • 1 jalapeno pepper, seeded, finely chopped
  • VINAIGRETTE:
  • 1/3 cup canola oil
  • 2 tablespoons tarragon vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 2 teaspoons caraway seeds
  • 1 teaspoon salt
  • 1 teaspoon grated lime peel
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Louisiana-style hot sauce

Nutritional Facts

1/2 cup equals 75 calories, 6 g fat (trace saturated fat), 0 cholesterol, 229 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Directions

  1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving. Yield: 12 servings (1/2 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Rainbow Pepper Medley in Taste of Home June/July 2010, p24

Nutritional Facts

1/2 cup equals 75 calories, 6 g fat (trace saturated fat), 0 cholesterol, 229 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Reviews for Rainbow Pepper Medley

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MY REVIEW
Reviewed Jul. 26, 2010

"Pretty, tasty, easy, this salad was all of those. It added great color to the plate and best of all, my husband said, "This recipe is a keeper!""

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