Rainbow Bell Pepper Medley
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.
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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.
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
- Combine peppers and onion in large nonreactive bowl.
- 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.
- 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
- Cholesterol Content 0 mg
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g