Rainbow Pepper Medley

Name: Rainbow Pepper Medley
Prep time: 20 min
Total 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

Total Time Prep: 20 min. + chilling

Yield 12 servings (1/2 cup each)

Test Kitchen Approved

“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

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.

“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

Recipe Creator