Peppery Vegetable Salad
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
Total TimePrep: 20 min. + chilling
- 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
- In a large bowl, combine the peppers, cauliflowerets, carrots, red pepper, olives and garlic. In a large bowl, whisk remaining ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts3/4 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.
Originally published as Hot Pepper Salad in Taste of Home October/November 2007