Green Pepper Salad Dressing Recipes
SALAD WITH TOMATO-GREEN PEPPER DRESSING
The longer this dressing is refrigerated, the more flavorful it becomes. The bright red-orange color is a sharp contrast to salad greens. At my house, it's everybody's favorite salad topping. -Virginia Broten, Pinewood, Minnesota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 cups dressing.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until smooth. In a large bowl, combine salad greens and vegetables of your choice. Serve dressing with tossed salad. Store leftovers in the refrigerator; shake before using.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
GREEN PEPPER TOMATO SALAD
My mother has made this tasty salad for as long as I can remember. It's no surprise that this recipe has worked its way into my hand-written "Most Used Recipes" book. --Lili Hill of Athens, Georgia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CRACKED PEPPER SALAD DRESSING
The pepper is bold but not too sharp in this creamy dressing that will complement your favorite salad ingredients. It's easy to mix up and great to have on hand.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk all the ingredients. Cover and chill for at least 1 hour. May be stored in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 167 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 179mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
GREEN PEPPER SALAD DRESSING
If you enjoy the flavor of green peppers, you'll love this salad dressing shared by Elizabeth Montgomery of Allston, MA. Drizzle greens with the thick blend or serve it alongside a veggie tray for a pleasant change of pace.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield about 1-1/4 cups.
Number Of Ingredients 6
Steps:
- In a bowl, combine the first five ingredients. Cover and refrigerate until serving. Serve over salad greens.
Nutrition Facts :
GREEN SALAD WITH RED PEPPER RELISH DRESSING
Provided by Rachael Ray : Food Network
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine chopped romaine, baby greens, radishes, snap peas, and scallions in a large salad bowl. Combine vinegar, sugar and relish in a small bowl. Whisk in oil in a slow stream. Toss salad with dressing. Season salad with salt and pepper, to your taste and serve.
Nutrition Facts : Calories 163 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 210 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 1 grams, Sugar 7 grams
GREEN PEPPER AND TOMATO SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.
GREEN GODDESS SALAD DRESSING
It's no trick to fix this time-honored green goddess dressing at home. Made with fresh ingredients, it's excellent-a real treat compared to store-bought salad dressing. —Page Alexander, Baldwin City, Kansas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- Place all ingredients in a blender; cover and process until smooth. Transfer to a bowl or jar; cover and store in the refrigerator.
Nutrition Facts : Calories 109 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 101mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CHOPPED GREEN SALAD WITH HERBY CHILLI DRESSING
This fresh, crunchy side dish makes a great addition to any buffet, with avocados, cucumber, green peppers and a zingy dressing
Provided by Katy Greenwood
Categories Side dish, Vegetable
Time 15m
Number Of Ingredients 13
Steps:
- Using a stick blender or the small bowl of a food processor, whizz together all the dressing ingredients. Season to taste.
- To serve, put all the salad ingredients in a large bowl, drizzle with the dressing and toss together.
Nutrition Facts : Calories 152 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein
CORN AND GREEN PEPPER SALAD
Delicious fresh corn salad.
Provided by LynneW
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
- Fill a large bowl with cold water and ice.
- Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
- Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.
Nutrition Facts : Calories 98.6 calories, Carbohydrate 22 g, Fat 1.3 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.2 g, Sodium 16.2 mg, Sugar 6.2 g
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
TOMATO AND PEPPER SALAD
I make this salad using fresh tomatoes from my garden. The key is to let it marinate and chill for the flavors to blend.
Provided by STACYLYNN130
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.
Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.4 g, Fat 0.2 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 203.8 mg, Sugar 5.1 g
TRADITIONAL THREE BEAN SALAD
This is my mother-in-law Roberta Cormia's recipe.
Provided by ccormia
Categories Salad Beans Three Bean Salad Recipes
Time 8h55m
Yield 6
Number Of Ingredients 12
Steps:
- Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
- Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Fat 18.7 g, Fiber 8.5 g, Protein 6.4 g, SaturatedFat 2.9 g, Sodium 733.6 mg, Sugar 12.8 g
MARINATED SALAD
This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.
Provided by Barbara Stocker
Categories Salad Vegetable Salad Recipes
Time 23h35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
- In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g
GREEN BEAN AND YELLOW PEPPER SALAD
Serve this colorful side dish with Marinated Flank Steak.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together vinegar and oil. Add onion. Toss to combine; season with salt and pepper. Set aside.
- In a large pot of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes. Drain and rinse with cold water. Pat dry with paper towels.
- To bowl with onion, add bell pepper and cooked green beans. Toss to combine; season with salt and pepper. Serve.
Nutrition Facts : Calories 99 g, Fat 5 g, Protein 2 g
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