Name: Rainbow Pepper Medley
Prep time: 20 min
Total time: 20 min
Yield: 12 servings (1/2 cup each)
Ingredients: 2 medium green peppers, julienned; 2 medium sweet red peppers, julienned; 1 medium sweet yellow pepper, julienned; 1 small red onion, chopped; 1 jalapeno pepper, seeded, finely chopped; VINAIGRETTE:; 1/3 cup canola oil; 2 tablespoons tarragon vinegar; 1 tablespoon Dijon mustard; 2 teaspoons sugar; 2 teaspoons caraway seeds; 1 teaspoon salt; 1 teaspoon grated lime zest; 1/4 teaspoon pepper; 1/4 teaspoon Louisiana-style hot sauce

“This colorful, crunchy salad is a delicious way to use your summer harvest of peppers. It’s handy because it is prepared ahead of time.” —Margaret Allen, Abingdon, Virginia

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Test Kitchen Approved

Rainbow Pepper Medley

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Yield: 12 servings (1/2 cup each)

Prep: 20 min

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Ingredients

2 medium green peppers, julienned
2 medium sweet red peppers, julienned
1 medium sweet yellow pepper, julienned
1 small red onion, chopped
1 jalapeno pepper, seeded, finely chopped
vinaigrette:

1/3 cup canola oil
2 tablespoons tarragon vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar
2 teaspoons caraway seeds
1 teaspoon salt
1 teaspoon grated lime zest
1/4 teaspoon pepper
1/4 teaspoon Louisiana-style hot sauce

Text Ingredients

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving.

Nutrition Facts

1/2 cup: 75 calories, 6g fat (0 saturated fat), 0 cholesterol, 229mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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