nutritional information

Per SERVING:

  • Calories: 89
  • Protein: 1 g
  • Total Fat: 7 g
  • Saturated Fat: 1 g
  • Carbohydrates: 6 g
  • Sodium: 174 mg
  • Fiber: 1 g
  • Sugar: 3 g
Vegan

Rainbow Bell Pepper Medley

Rainbow Bell Pepper Medley

Serves 8

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
  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.
March 2007

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comments

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

Anonymous - 2009-03-04 18:56:36

What is in the picture with this salad?!

Amanda - 2009-03-04 18:48:11

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=

Jolia, VT Associate/Web Editor - 2009-03-05 12:52:04