“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
Rainbow Pepper Medley
Rainbow Pepper Medley
Prep Time
20 min
Yield
12 servings (1/2 cup each)
Ingredients
- 2 medium green peppers, julienned
- 2 medium sweet red peppers, julienned
- 1 medium sweet yellow pepper, julienned
- 1 small red onion, chopped
- 1 jalapeno pepper, seeded, finely chopped
- VINAIGRETTE:
- 1/3 cup canola oil
- 2 tablespoons tarragon vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 2 teaspoons caraway seeds
- 1 teaspoon salt
- 1 teaspoon grated lime zest
- 1/4 teaspoon pepper
- 1/4 teaspoon Louisiana-style hot sauce
Directions
- 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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