Colorful Pepper Salad Recipes
COLORFUL PEPPER SALAD
Honey adds a sweet touch to this combination of colorful peppers from Christa Boylston of Shelby, North Carolina. "I've made it a number of times for small dinner parties," Christa shares. "Everyone I've served this salad to comments on how pretty and flavorful it is."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine peppers and tomatoes. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over vegetables and toss to coat.
Nutrition Facts :
BELL PEPPER SALAD
Steps:
- Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.
SUMMER PEPPER SALAD
This is a great salad for the summer heat. It is light and very quick to make. And even my kids like it. Serve with French bread for a great combination.
Provided by barbzal
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 9.4 g, Cholesterol 50.5 mg, Fat 15.7 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 9 g, Sodium 638.6 mg, Sugar 5.8 g
SWEET PEPPER SALAD
This wonderful salad is crisp and colorful with a tangy dressing.-Lu Ann Kessi, Eddyville, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the peppers, onion and lemon zest. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, basil, salt and pepper; shake well. Pour over vegetables; toss to coat. Cover and refrigerate overnight.
Nutrition Facts :
NUTRIENT-PACKED COLORFUL SUPER SALAD RECIPE BY TASTY
Boring salads no more! This colorful super salad is the perfect way to start the new year off with a bang. Carrot, broccoli, kale, cabbage, red bell pepper, and creamy avocado are just a few of the many ingredients that pack in tons of various vitamins, minerals, and antioxidants to boost your health, AND they taste delicious! Crazy! This dish will be your new staple recipe to get tons of nutrients in one meal.
Provided by Matthew Johnson
Categories Lunch
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a liquid measuring cup, combine the mustard, maple syrup, ginger, garlic, sesame seeds, cayenne, apple cider vinegar, lemon juice, and olive oil. Whisk until fully incorporated. Season to taste with salt and pepper.
- Add the kale, carrots, red cabbage, broccoli, red cabbage, bell pepper, avocado, walnuts, and parsley to a large serving bowl.
- Pour desired amount of dressing over the salad and toss until everything is well coated.
- Garnish with more toasted sesame seeds
- Enjoy!
Nutrition Facts : Calories 397 calories, Carbohydrate 26 grams, Fat 31 grams, Fiber 9 grams, Protein 9 grams, Sugar 10 grams
TRI COLORED PEPPER SALAD W/ VINAIGRETTE DRESSING
We have a virtual farmers market here in Western Pennsylvania where you can go on line and order all kinds of fresh fruits and vegetables and they deliver to my work place. I got a three packet of stop light sweet peppers and created this salad to take to a pot luck dinner. By the way stop light peppers are red, green and yellow
Provided by School Chef
Categories Very Low Carbs
Time 25m
Yield 1/4 cup, 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring salted water to a boil.
- Removed seeds and ribs from the pepper.
- Cut peppers into stips about 1/2 inch thick.
- Place peppers in boiling water and blanch for 4 minutes.
- Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
- Prepare dressing:.
- In a processor blend mustard, seasonings and sugar.
- Start blending on slow speed.
- Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
- Adjust seasonings if more salt or pper is needed to suit your taste.
- Set aside.
- Layer peppers on a platter alternating the colors.
- Pour dressing over peppers.
- Top with fresh herbs.
Nutrition Facts : Calories 264.2, Fat 24.1, SaturatedFat 3, Sodium 2088.2, Carbohydrate 9.8, Fiber 3.9, Sugar 3.2, Protein 4.7
COLORFUL CUCUMBER AND PEPPER SALAD
We weren't going for all the colors of the rainbow with this cucumber-pepper salad-but we came close!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Refrigerate 1 hour.
Nutrition Facts : Calories 90, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
COLORFUL AND EASY POTATO SALAD
The use of the microwave to cook the potatoes is not only speedy but saves energy. This was my experiment, and we liked it a lot. Serve warm or chilled.
Provided by ROSEP47
Categories Salad Potato Salad Recipes No Mayo
Time 39m
Yield 6
Number Of Ingredients 7
Steps:
- Place potatoes in a 2-quart microwave-safe casserole dish. Microwave on high, stirring halfway through, until tender, about 9 minutes. Drain any liquid that may have accumulated.
- Mix Caesar dressing, carrots, green onions, Hatch chile pepper, salt, and pepper together in a large bowl. Stir in potatoes.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 54.7 g, Cholesterol 7.1 mg, Fat 8.1 g, Fiber 7.6 g, Protein 7.2 g, SaturatedFat 1.5 g, Sodium 436 mg, Sugar 4.2 g
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