Pretty Pepper Salad Recipe

4.5 2 2
Pretty Pepper Salad Recipe
Pretty Pepper Salad Recipe photo by Taste of Home
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Pretty Pepper Salad Recipe

Read Reviews
4.5 2 2
Publisher Photo
“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
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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. Yield: 9 servings.
Originally published as Pretty Pepper Salad in Simple & Delicious July/August 2008, p61

Nutritional Facts

3/4 cup: 113 calories, 10g fat (2g saturated fat), 0 cholesterol, 265mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 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
  1. 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. Yield: 9 servings.
Originally published as Pretty Pepper Salad in Simple & Delicious July/August 2008, p61

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Reviews forPretty Pepper Salad

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Rosebud1938 User ID: 2143459 172422
Reviewed 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."

MY REVIEW
meanmary5 User ID: 5028997 209244
Reviewed 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."

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