Gypsy Pepper Onion Salad Recipes

SWEET BELL PEPPER AND ONION SALAD

Sweet Bell Pepper and Onion Salad image

Provided by Mona Talbott

Categories Salad Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy High Fiber Dinner Lunch Bell Pepper Spring Summer Healthy Low Cholesterol Raw Bon Appétit Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings
1 small torpedo or red onion, thinly sliced into rings
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
1/4 cup coarsely chopped fresh basil
1/4 cup chopped fresh chives
1/4 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
2 tablespoons olive oil

Steps:

Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

GREEN PEPPER AND TOMATO SALAD

Green Pepper and Tomato Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 green bell peppers, seeded and cut into 1 1/2-inch dice
3 vine-ripe tomatoes, seeded and diced
1 small onion, chopped
1 large clove garlic, finely chopped
1/2 cup flat-leaf parsley leaves, coarsely chopped
1/2 lemon, juiced (1 tablespoon)
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and black pepper
1 teaspoon ground cumin, 1/2 a palm full

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.

CUCUMBER SALAD WITH PEPPERS AND ONION

Cucumber Salad with Peppers and Onion image

This crisp and colorful salad is an ideal way to use up all that produce. "It's so good on hot summer evenings," says NanCee Maynard of Box Elder, South Dakota. "I've even added chopped zucchini for variety."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

3 cups thinly sliced cucumbers
3/4 cup chopped red onion
1/2 cup each chopped green, sweet red and yellow peppers
1/2 cup cider vinegar
2 tablespoons sugar

Steps:

In a large serving bowl, combine the cucumbers, onion and peppers. In a small bowl, whisk vinegar and sugar. Pour over vegetables; toss to coat. Chill until serving. Serve with a slotted spoon.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

RED PEPPER, ONION AND FETA SALAD

Red Pepper, Onion and Feta Salad image

Grilled onions with bell peppers and feta cheese mixed with arugula gives you delicious salad - perfect for side.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2 large red bell peppers
2 medium red onions, cut crosswise into 1/2-inch slices
Extra-virgin olive oil
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
6 cups torn arugula
1/2 cup coarsely chopped walnuts, toasted
1 cup crumbled feta cheese (4 oz)

Steps:

Heat gas or charcoal grill. Cut bell peppers lengthwise into quarters; remove stems, seeds and membranes. Lightly brush onion slices with oil.
Place pepper wedges, skin side down, and onions on grill over medium heat. Cover grill; cook about 10 minutes, turning occasionally, until pepper skins are completely blackened and blistered and onions are tender.
Set onions aside. Immediately place pepper wedges in medium bowl. Cover bowl tightly with plastic wrap. Cool 5 minutes. Peel off blackened skin; rinse quickly with water. Cut peppers into strips. Return peppers to bowl; add onions.
In small bowl, mix 1/4 cup oil, the vinegar, garlic, salt and pepper with whisk. Add 2 tablespoons dressing to onion mixture; toss to coat. In large bowl, toss arugula with remaining dressing. Top with onion mixture, walnuts and cheese. Serve immediately.

Nutrition Facts : Calories 250, Carbohydrate 10 g, Fat 1, Fiber 3 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg

GREEN PEPPER TOMATO SALAD

Green Pepper Tomato Salad image

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

Ingredients

3 medium tomatoes, seeded and chopped
1 medium green pepper, chopped
1 celery rib, thinly sliced
1/2 cup chopped red onion
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

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

CHICKPEA SALAD WITH RED ONION AND TOMATO

Chickpea Salad with Red Onion and Tomato image

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

Ingredients

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

TOMATO, PEPPER AND ONION SALAD

Tomato, Pepper and Onion Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 Roma or plum tomatoes, halved and thinly sliced
1/2 red onion, thinly sliced
2 cubanelle peppers, seeded and thinly sliced
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Combine vegetables in bowl and dress with vinegar, extra-virgin olive oil, salt and pepper.

GYPSY PEPPER & ONION SALAD

Gypsy Pepper & Onion Salad image

Categories Salad Onion Pepper Marinate Raw

Number Of Ingredients 0

Ingredients

Steps:

Sweet, thin-fleshed peppers, such as Gypsy, Lipstick, and other mild peppers, are delicious sliced thin and dressed as a raw salad. Choose a mixture of yellow, orange, and red peppers. Cut them in half lengthwise and remove the stems, membranes, and seeds. Cut the peppers lengthwise into very thin slices. Peel a red onion, cut in half lengthwise, and slice very thin (there should be about half as many onions as peppers). Combine the peppers and onion, and dress with salt, a splash of red wine vinegar, and olive oil. Peel and finely chop a garlic clove, or pound it to a paste in a mortar, and add it to the peppers and onion. Let the salad marinate a bit to soften, add some chopped herbs, if you like, and serve.

SAUTEED ONION, GREEN PEPPER, & TOMATO SALAD

Sauteed Onion, Green Pepper, & Tomato Salad image

Make and share this Sauteed Onion, Green Pepper, & Tomato Salad recipe from Food.com.

Provided by FDADELKARIM

Categories Vegetable

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 tablespoons olive oil
1 large purple onion, cut into strips
1 large green bell pepper, seeded & cut into strips
2 large tomatoes, seeded & cut into strips
1 garlic clove, minced
1/2 lemon, juice of
1/2 teaspoon cumin
1 pinch cayenne
salt & pepper, to taste

Steps:

Heat olive oil in a large skillet. Saute the onion & pepper strips until soft & just beginning to change color.
Add the tomatoes & cook until they are cooked through. Transfer the vegetables to a serving dish.
Pour off half the olive oil then return skillet to the heat. Add garlic & saute over medium heat for 2 minutes.
Remove from heat & stir in the remaining ingredients. Spoon this sauce over the vegetables.

Nutrition Facts : Calories 270, Fat 21.1, SaturatedFat 3, Sodium 16.2, Carbohydrate 22.3, Fiber 6, Sugar 10, Protein 3.5

GYPSY SALAD

Gypsy Salad image

Number Of Ingredients 23

Ingredients

1 green bell pepper quartered and thinly sliced
1/2 onion medium thinly sliced
1 cup frozen green peas cooked
1/2 pound mushrooms fresh, thinly sliced
1 cup celery thinly sliced
Chiffonade Dressing (recipe follows)
1 (6-ounce) slice ham cooked
1 (6-ounce) slice beef cooked
1 (6-ounce) slice Swiss cheese natural
1 (6-ounce) slice sharp cheddar cheese
Crisp iceberg lettuce leaves
Chiffonade Dressing:
1 1/2 cups olive oil or vegetable oil or half of each
1/2 cup cider vinegar or fresh lemon juice
1 teaspoon Dijon style mustard
1 teaspoon basil dried, crushed
1 teaspoon thyme dried, crushed
1 teaspoon marjoram dried, crushed
1 teaspoon salt
1/4 teaspoon black pepper freshly ground
4 eggs hard-cooked, chopped
1/3 cup parsley minced fresh
2 tablespoons chives chopped fresh

Steps:

Mix pepper, onion, peas, mushrooms, and celery with Chiffonade Dressing refrigerate, covered, for 1 to 2 hours before serving. Meanwhile cut ham, beef, and cheeses into julienne strips. At serving time, using slotted spoon, arrange marinated vegetables on individual plates lined with lettuce leaves surround with meats and cheeses. Pour remaining marinade dressing into pitcher and pass separately.

Nutrition Facts : Nutritional Facts Serves

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