Rainbow Pepper Salad Recipes

RAINBOW PEPPER MEDLEY

Rainbow Pepper Medley image

"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

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings (1/2 cup each).

Number Of Ingredients 15

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

Steps:

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 : Calories 75 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

RAINBOW VEGGIE SALAD RECIPE BY TASTY

Rainbow Veggie Salad Recipe by Tasty image

Here's what you need: large head romain lettuce, cherry tomatoes, carrot, yellow bell pepper, cucumber, red onion, red wine vinegar, honey, dijon mustard, dried oregano, garlic clove, olive oil, salt, pepper

Provided by Joey Firoben

Categories Appetizers

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 large head romain lettuce, chopped
1 cup cherry tomatoes, halved
1 cup carrot, shredded
1 yellow bell pepper, diced
1 cucumber, sliced & halved
½ red onion, diced
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons dijon mustard
1 tablespoon dried oregano
1 garlic clove, minced
3 tablespoons olive oil
salt, to taste
pepper, to taste

Steps:

On a cutting board, chop head of lettuce.
In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
Pour the dressing over the salad just before serving.
Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 66 grams, Fat 22 grams, Fiber 9 grams, Protein 6 grams, Sugar 48 grams

RAINBOW PEPPER APPETIZERS

Rainbow Pepper Appetizers image

Company will quickly polish off this colorful pepper medley from Marion Karlin of Waterloo, Iowa. The crisp-tender veggies are topped with chopped olives and cheese.

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 3 dozen.

Number Of Ingredients 4

Ingredients

1/2 each medium green, sweet red, yellow and orange peppers
1 cup shredded Monterey Jack cheese
2 tablespoons chopped ripe olives
1/4 teaspoon crushed red pepper flakes, optional

Steps:

Cut each pepper half into 9 pieces. Place skin side down in an ungreased cast-iron or other ovenproof skillet; sprinkle with cheese, olives and, if desired, pepper flakes., Broil 3-4 in. from the heat until peppers are crisp-tender and cheese is melted, 5-7 minutes.

Nutrition Facts : Calories 34 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

RAINBOW ROTINI SALAD

Rainbow Rotini Salad image

This is a standard for potlucks, and it makes a nice big salad that tastes great!

Provided by Sue H.

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package colored rotini pasta
2 tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
1 large cucumber, chopped
1 cup broccoli florets
1 cup fresh sliced mushrooms
1 (8 ounce) bottle Italian-style salad dressing
1 cup black olives, pitted and sliced

Steps:

Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water.
Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.

Nutrition Facts : Calories 326.5 calories, Carbohydrate 50.2 g, Fat 11.2 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 1.8 g, Sodium 622.6 mg, Sugar 6.8 g

RAINBOW PEPPER SALAD

Rainbow Pepper Salad image

Make and share this Rainbow Pepper Salad recipe from Food.com.

Provided by Shahana

Categories Peppers

Time 6m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/4 cup red cabbage, chopped
2 tablespoons green onions, diced
1/8 teaspoon dried basil, crushed
1/8 teaspoon garlic, minced
1 tablespoon white wine vinegar
1/4 teaspoon olive oil

Steps:

Toss all the ingredients in a mixing bowl.
Chill for 1 - 3 hours.
Serve.

Nutrition Facts : Calories 49, Fat 1.4, SaturatedFat 0.2, Sodium 10.2, Carbohydrate 8.7, Fiber 2.5, Sugar 3.4, Protein 1.6

HUGE RAINBOW SALAD

Huge Rainbow Salad image

A bright and colorful salad just in time for spring! Use with or without egg for vegan. Feel free to top with chicken as it works wonderfully too! Serve drizzled with your choice of dressing.

Provided by Jana Dozier

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup fresh spinach leaves
1 cup torn lettuce
1 cup sliced fresh strawberries
1 cup sliced white button mushrooms
1 avocado - peeled, pitted, and sliced
¼ cup black olives
2 hard-boiled eggs, sliced
¼ cup thinly sliced red bell pepper
¼ cup thinly sliced yellow bell pepper
¼ cup thinly sliced orange bell pepper
¼ cup broccoli florets
¼ cup cauliflower florets

Steps:

Combine spinach and lettuce in the bottom of a large salad bowl. Top with strawberries, mushrooms, avocado, black olives, hard-boiled eggs, red bell pepper, yellow bell pepper, orange bell pepper, broccoli, and cauliflower.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 11.6 g, Cholesterol 106 mg, Fat 11.3 g, Fiber 5.5 g, Protein 5.9 g, SaturatedFat 2 g, Sodium 124.9 mg, Sugar 4.1 g

GRILLED RAINBOW PEPPERS (SALAD)

Grilled Rainbow Peppers (Salad) image

Recipe from Mary Allen Perry and cut out of a magazine last month, but I have no idea what magazine it was.. .sorry about that!! I tend to like to remove the skins, so I completely char the peppers on the skin side, place them all in a paper bag for about 15 minutes, then slide the skins right off.

Provided by januarybride

Categories Peppers

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 bell peppers (use all different colors if you can)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1/2 cup goat cheese (I used much less, and I have subbed Feta too)
1/2 cup loosely packed torn fresh basil leaf (optional)
salt and pepper

Steps:

Preheat grill to 350 to 400 degrees (medium-high). Quarter the peppers and lightly coat them with vegetable cooking spray.
Grill peppers, covered with grill lid, for 5 minutes on each side until tender.
Remove from grill and arrange peppers, "inside" sides up, on a serving platter.
Whisk together oil, vinegar and sugar; drizzle over the peppers. NOTE: If you are using high grade vinegar that is already thick and sweet, there is no need to add the sugar.
Sprinkle peppers with goat cheese & basil - then salt and pepper to taste.
Serve!

Nutrition Facts : Calories 120.4, Fat 10.3, SaturatedFat 1.4, Sodium 4.2, Carbohydrate 7.5, Fiber 1.5, Sugar 5.5, Protein 0.8

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