Rainbow Pepper Medley
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 12 servings (1/2 cup each).
“This colorful, crunchy salad is a delicious way to use your summer harvest of peppers. It’s handy because it is prepared ahead of time.” —Margaret Allen, Abingdon, Virginia
Ingredients
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2 medium green peppers, julienned
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2 medium sweet red peppers, julienned
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1 medium sweet yellow pepper, julienned
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1 small red onion, chopped
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1 jalapeno pepper, seeded, finely chopped
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VINAIGRETTE:
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1/3 cup canola oil
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2 tablespoons tarragon vinegar
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1 tablespoon Dijon mustard
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2 teaspoons sugar
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2 teaspoons caraway seeds
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1 teaspoon salt
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1 teaspoon grated lime zest
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1/4 teaspoon pepper
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1/4 teaspoon Louisiana-style hot sauce
Directions
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1.
In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving.
Nutrition Facts
1/2 cup: 75 calories, 6g fat (0 saturated fat), 0 cholesterol, 229mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
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