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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.
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.
- 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