Special Pepper Salad Recipe
Special Pepper Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Strips of lean ham and Swiss cheese enhance the sweet pepper mix in this refreshing salad from field editor Cheryl Maczko of Arthurdale, West Virginia. This is even better served the next day," Cheryl notes.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. chilling

Ingredients

  • 1 each small green, sweet red and yellow pepper, julienned
  • 1 banana peppers, seeded and cut into rings
  • 1/4 pound fully cooked lean ham, cut into 2-inch strips
  • 2 ounces Swiss cheese, cut into 2-inch strips
  • 1 small red onion, julienned
  • 1/4 cup canned chopped green chilies, drained
  • DRESSING:
  • 3 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon ground mustard
  • 1 teaspoon pepper
  • 1 teaspoon minced fresh dill
  • 1/4 teaspoon sugar
  • 2 to 5 hot pepper sauce, optional

Directions

In a large salad bowl, combine peppers, ham, cheese, onion and chilies. In a blender, combine dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Special Pepper Salad in Taste of Home February/March 2005, p18

Nutritional Facts

1/2 cup: 149 calories, 11g fat (3g saturated fat), 16mg cholesterol, 262mg sodium, 6g carbohydrate (0 sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 lean meat.

  • 1 each small green, sweet red and yellow pepper, julienned
  • 1 banana peppers, seeded and cut into rings
  • 1/4 pound fully cooked lean ham, cut into 2-inch strips
  • 2 ounces Swiss cheese, cut into 2-inch strips
  • 1 small red onion, julienned
  • 1/4 cup canned chopped green chilies, drained
  • DRESSING:
  • 3 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon ground mustard
  • 1 teaspoon pepper
  • 1 teaspoon minced fresh dill
  • 1/4 teaspoon sugar
  • 2 to 5 hot pepper sauce, optional
  1. In a large salad bowl, combine peppers, ham, cheese, onion and chilies. In a blender, combine dressing ingredients; cover and process until blended. Drizzle over salad; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Special Pepper Salad in Taste of Home February/March 2005, p18

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