Red Pepper Salad with Parsley Dressing Recipe

Red Pepper Salad with Parsley Dressing Recipe
Red Pepper Salad with Parsley Dressing Recipe photo by Taste of Home
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Red Pepper Salad with Parsley Dressing Recipe

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A tangy sour cream dressing tops this colorful combination of veggies. "I get rave reviews whenever I serve this crunchy salad," relates Mary-Lynne Mason of Janesville, Wisconsin.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/3 cup finely chopped onion
  • 1/3 cup olive oil
  • 1/4 cup minced fresh parsley
  • 2 tablespoons red wine vinegar
  • 2 tablespoons reduced-fat sour cream
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 to 1/2 teaspoon pepper
  • 6 cups torn Boston lettuce
  • 2 cups watercress, stems removed
  • 3-1/2 cups sliced fresh mushrooms
  • 1 teaspoon lemon juice
  • 2 large sweet red peppers, cut into 1-inch pieces

Directions

In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Refrigerate until serving.
In a salad bowl, combine the lettuce and watercress. Toss the mushrooms with lemon juice; add to greens. Top with red peppers. Drizzle with dressing; toss to coat. Yield: 8 servings.
Originally published as Red Pepper Salad with Parsley Dressing in Light & Tasty August/September 2001, p23

Nutritional Facts

1 cup: 116 calories, 10g fat (2g saturated fat), 1mg cholesterol, 305mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

  • 1/3 cup finely chopped onion
  • 1/3 cup olive oil
  • 1/4 cup minced fresh parsley
  • 2 tablespoons red wine vinegar
  • 2 tablespoons reduced-fat sour cream
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/4 to 1/2 teaspoon pepper
  • 6 cups torn Boston lettuce
  • 2 cups watercress, stems removed
  • 3-1/2 cups sliced fresh mushrooms
  • 1 teaspoon lemon juice
  • 2 large sweet red peppers, cut into 1-inch pieces
  1. In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Refrigerate until serving.
  2. In a salad bowl, combine the lettuce and watercress. Toss the mushrooms with lemon juice; add to greens. Top with red peppers. Drizzle with dressing; toss to coat. Yield: 8 servings.
Originally published as Red Pepper Salad with Parsley Dressing in Light & Tasty August/September 2001, p23

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