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.
1 each large red, yellow, orange and green bell peppers, cut into 2-inch strips (about 4 ½ cups)
1 red onion, thinly sliced
½ cup Dijon mustard
½ cup apple cider vinegar
½ cup olive oil
2 Tbs. celery seeds
½ tsp. salt
¼ tsp. ground black pepper
- 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.