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Pretty Pepper Salad

“This terrific salad goes great with grilled chicken or ribs. Peppers come in all different colors and varieties-try using your favorite.” -Colette Gerow, Raytown, Missouri
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    9 servings


  • 2 medium green peppers, cut into rings
  • 1 medium sweet yellow pepper, cut into rings
  • 1 medium sweet red pepper, cut into rings
  • 1 medium red onion, cut into rings
  • 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/4 cup canola oil
  • 3 tablespoons lemon juice
  • 1/2 to 1 teaspoon minced fresh oregano
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon paprika


  • In a large bowl, combine the peppers, onion, artichokes and olives. In a small bowl, whisk the remaining ingredients. Pour over pepper mixture and toss to coat. Chill until serving. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 113 calories, 10g fat (2g saturated fat), 0 cholesterol, 265mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein.

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Average Rating:
  • Rosebud1938
    Sep 30, 2011

    Not only pretty, but delicious and tasty. I've made it often this summer and have added other veggies such as celery and black olives.

  • meanmary5
    Jul 26, 2010

    I would make this again, but add an orange pepper instead using 2 green peppers. I also drained the artichokes, saving the marinade to use as part of the oil for the dressing.

  • fgcdalen
    Jul 26, 2010

    No comment left

  • shannonshines
    Jul 26, 2010

    No comment left