Rainbow Pepper Medley Recipe

5 1 1
Rainbow Pepper Medley Recipe
Rainbow Pepper Medley Recipe photo by Taste of Home
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Rainbow Pepper Medley Recipe

Read Reviews
5 1 1
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Directions

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: 75 calories, 6g fat (0 saturated fat), 0 cholesterol, 229mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 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
  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

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Reviews forRainbow Pepper Medley

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Mrs. Lathrop User ID: 1740719 63904
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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