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Rainbow Pepper Medley

TOTAL TIME: Prep: 20 min. + chilling YIELD: 12 servings (1/2 cup each).
“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

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 zest
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Louisiana-style hot sauce

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.

Nutrition 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.

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