Rainbow Bell Pepper Medley

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Looking for a salad that’ll stand out in a sea of mesclun greens and mock Caesars? This one-bowl wonder is just the ticket. If you’re not big on bell peppers, try it with 4 1/2 cups grated summer squash and zucchini, or 4 cups bagged coleslaw mix.

  • SERVINGServings

Ingredients

  • 1 each large red, yellow, orange and green bell peppers, cut into 2-inch strips (about 4 1/2 cups)
  • 1 red onion, thinly sliced
  • 1/2 cup Dijon mustard
  • 1/2 cup apple cider vinegar
  • 1/2 cup olive oil
  • 2 Tbs. celery seeds
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper

Preparation

  1. Combine peppers and onion in large nonreactive bowl.
  2. Whisk together mustard, vinegar, olive oil, 1/2 cup water, celery seeds, salt and pepper in saucepan. Bring to a boil, then remove from heat.
  3. Pour dressing over peppers, and toss to coat. Chill 4 hours or overnight. Serve on bed of lettuce.

Nutrition Information

  • Serving Size: Serves 8
  • Calories: 89
  • Carbohydrate Content: 6 g
  • Fat Content: 7 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 174 mg
  • Sugar Content: 3 g