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Rainbow Pepper Medley Recipe

Rainbow Pepper Medley Recipe

“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 YIELD:12 servings


  • 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
  • 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.

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.

Reviews for Rainbow 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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