Peppery Vegetable Salad

Name: Peppery Vegetable Salad
Prep time: 20 min
Total time: 20 min
Yield: 12 servings.
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

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

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 large bowl, whisk remaining ingredients. Pour over vegetable mixture and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition 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.

Originally published as Hot Pepper Salad in Taste of Home October/November 2007