Peppery Vegetable Salad Recipe

5 1 4
Peppery Vegetable Salad Recipe
Peppery Vegetable Salad Recipe photo by Taste of Home
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Peppery Vegetable Salad Recipe

Read Reviews
5 1 4
Publisher Photo
I've had to find some great recipes to use all the harvest our large garden produces every year, including this colorful combination. It's loaded with crunch and well-seasoned flavor. —Andrea Sheatz, Knox, Pennsylvania
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 15 poblano and/or banana peppers, seeded and coarsely chopped (about 7 cups)
  • 1-1/2 cups fresh cauliflowerets, cut into bite-size pieces
  • 3 small carrots, coarsely chopped
  • 1 large sweet red pepper, coarsely chopped
  • 1 cup pitted ripe olives
  • 3 garlic cloves, minced
  • 1 cup water
  • 1 cup white vinegar
  • 3/4 cup olive oil
  • 4 teaspoons dried oregano
  • 1 teaspoon salt

Directions

In a large bowl, combine the peppers, cauliflower, carrots, red pepper, olives and garlic. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peppery Vegetable Salad in Taste of Home October/November 2007, p37

Nutritional Facts

3/4 cup: 175 calories, 15g fat (2g saturated fat), 0 cholesterol, 297mg sodium, 11g carbohydrate (5g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 3 fat, 2 vegetable.

  • 15 poblano and/or banana peppers, seeded and coarsely chopped (about 7 cups)
  • 1-1/2 cups fresh cauliflowerets, cut into bite-size pieces
  • 3 small carrots, coarsely chopped
  • 1 large sweet red pepper, coarsely chopped
  • 1 cup pitted ripe olives
  • 3 garlic cloves, minced
  • 1 cup water
  • 1 cup white vinegar
  • 3/4 cup olive oil
  • 4 teaspoons dried oregano
  • 1 teaspoon salt
  1. In a large bowl, combine the peppers, cauliflower, carrots, red pepper, olives and garlic. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetable mixture and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Peppery Vegetable Salad in Taste of Home October/November 2007, p37

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Freyphyl User ID: 7791294 169807
Reviewed Jun. 27, 2014

"Perfect recipe as is."

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