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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.

Ingredients: 

Ingredients: 

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

Instructions: 

  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: 

Calories: 
89
Protein: 
1 g
Total Fat: 
7 g
Saturated Fat: 
1 g
Carbohydrates: 
6 g
Cholesterol: 
mg
Sodium: 
174 mg
Fiber: 
1 g
Sugar: 
3 g
Yield: 
Serves 8

Comments on this Recipe

Featured next to the Rainbow Bell Pepper Medley is the Savory Leek Quiche. Here's the link to the recipe: http://www.vegetariantimes.com/recipes/10121?section=

What is in the picture with this salad?!

what is shown next to the salad? It looks great.