Tri Pepper Salad Recipes

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WARM BEEF TRI-TIP SALAD



Warm Beef Tri-Tip Salad image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

12 ounces beef tri-tip (3/4-inch-thick pieces)
1 teaspoon soy sauce
1 teaspoon red chile flakes
1/2 teaspoon minced garlic
1 cup sliced shallots plus 1 tablespoon minced shallots
Olive oil, for drizzling and seasoning
2 cups spinach
1 head radicchio, leaves separated and torn into large pieces
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/2 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup blue cheese
2 tablespoons grated Pecorino Romano cheese

Steps:

  • In a medium bowl, combine the beef, soy sauce, chile flakes, garlic and 1 tablespoon minced shallots. Marinate for 1 hour at room temperature.
  • Preheat the oven to 375 degrees F. Put a baking sheet in the hot oven 30 minutes prior to using.
  • When the baking sheet is hot, carefully remove it and place it on your stove top. Drizzle some olive oil on the baking sheet and toss with the beef and 1 cup sliced shallots. Return it to the oven and roast until the meat is medium rare, about 8 minutes.
  • Season the spinach and radicchio with olive oil, salt and pepper and spread on a serving platter in a single layer. Place the beef and caramelized shallots on and around the leaves.
  • Add the red wine vinegar to the baking sheet and scrape off the bits from the bottom. Add the extra-virgin olive oil and whisk the liquids together. Drizzle the salad with the vinaigrette and top with the blue cheese and Pecorino Romano.

TRI-PEPPER SALAD



Tri-Pepper Salad image

A crisp green salad with subtle flavors!

Provided by JSCHAUFE

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 6

1 head romaine lettuce, torn into bite-size pieces
½ orange bell pepper, julienned
½ red bell pepper, julienned
½ yellow bell pepper, julienned
¼ ounce Parmesan cheese, thinly sliced
¼ cup raspberry vinaigrette salad dressing

Steps:

  • In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

Nutrition Facts : Calories 36.7 calories, Carbohydrate 7.3 g, Cholesterol 0.8 mg, Fat 0.5 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 169.4 mg, Sugar 5.1 g

TRI-PEPPER PASTA SALAD



Tri-Pepper Pasta Salad image

You'll never settle for less than three kinds of peppers again once you taste our creamy, cheesy Tri-Pepper Pasta Salad.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 7

1/3 cup KRAFT Avocado Oil Mayonnaise
1/3 cup KRAFT Lite Balsamic Vinaigrette Dressing
2 cups whole wheat medium pasta shells, cooked
1 each red, yellow and green pepper, chopped
1 small red onion, chopped
1/2 cup coarsely chopped fresh basil
1/2 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Mix mayo and dressing until blended.
  • Combine remaining ingredients in large bowl.
  • Add mayo mixture; mix lightly.

Nutrition Facts : Calories 100, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

THREE PEPPER PASTA SALAD



Three Pepper Pasta Salad image

Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.

Provided by LINDA DEMARIA

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package tri-color pasta
⅔ cup olive oil
3 tablespoons white wine vinegar
¼ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
  • In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g

QUICK THREE-PEPPER SALAD



Quick Three-Pepper Salad image

This is a five-ingredient time-saver that serves as an attractive and welcome variation on veggies. After topping the peppers and onion with bottle vinaigrette, I can focus on the rest of the meal.-Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 3

1 each medium sweet red , yellow and green pepper, thinly sliced
1 small onion, cut into 1/4-inch wedges
1/3 cup Vinaigrette salad dressing

Steps:

  • In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.

Nutrition Facts :

THREE PEPPER SALAD



Three Pepper Salad image

A no fuss BBQ side dish that's simple and easy to throw together. Three pepper salad is barbecue favorite!

Provided by The Bewitchin Kitchen

Categories     Side Dish

Time 1h

Number Of Ingredients 9

1 red pepper
1 yellow pepper
1 orange pepper
1/2 red onion
1/2 cup parsley
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/3 cup crumbled feta cheese
Sea salt and pepper

Steps:

  • Core and seed the peppers and slice them. Add them to a large bowl.
  • Slice the onion and add them to the bowl along with parsley.
  • Add the vinegar, oil, salt, and pepper.
  • Cover and refrigerate for at least an hour, toss with feta cheese and serve.

Nutrition Facts : ServingSize 1 g, Calories 113 kcal, Carbohydrate 11.7 g, Protein 3.6 g, Fat 6.4 g, SaturatedFat 2.4 g, Cholesterol 11 mg, Sodium 121.9 mg, Fiber 1.8 g, Sugar 1.4 g

TRI COLORE SALAD



Tri Colore Salad image

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 spears endive, washed, dried, and coarsely chopped
1 small head radicchio, washed, dried, and coarsely chopped
About 1/3 pound baby arugula, washed, dried, and thinly chopped
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
Shaved Parmesan

Steps:

  • Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.

MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD



Mediterranean Roasted Tri-Color Bell Pepper Salad image

(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.

Provided by COOKGIRl

Categories     Vegetable

Time P1DT1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 large orange bell peppers, cut in half, seeded and membrane removed
1 large yellow bell pepper, cut in half, seeded and membrane removed
1 large red bell pepper, cut in half, seeded and membrane removed
1/3 cup olive oil (I reduced the amount by half)
1 yellow onion, peeled and thinly sliced
2 -3 garlic cloves, finely minced
squeeze fresh lemon juice
salt, to taste
cracked black pepper, to taste
fresh Italian parsley, for garnish

Steps:

  • BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
  • Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
  • In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
  • Fry for approximately 5-6 minutes until softened and translucent.
  • Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
  • Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
  • Discard the skins and slice the peppers into thin strips.
  • Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
  • Add the crushed garlic and pour on the remaining olive oil.
  • Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
  • Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
  • Finally, garnish the pepper salad with fresh chopped Italian parsley.
  • Serve at room temperature and with crusty bread.
  • Servings are estimated as a salad.

THREE-PEPPER PASTA SALAD



Three-Pepper Pasta Salad image

I like to make this recipe during the summer when I can get the ingredients fresh from the garden. It not only tastes very good, but it's a pretty addition to any meal.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 14

1 package (12 ounces) tricolor spiral pasta
1/3 cup olive oil
3 tablespoons red wine vinegar
1/4 cup minced fresh basil or 1 tablespoon dried basil
2 tablespoons grated Parmesan cheese
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 small sweet red pepper, julienned
1 small sweet yellow pepper, julienned
1 small green pepper, julienned
1 medium tomato, cut into thin wedges
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons sliced green onions
8 ounces cubed part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature.

Nutrition Facts : Calories 425 calories, Fat 26g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 573mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.

TRI COLORED PEPPER SALAD W/ VINAIGRETTE DRESSING



Tri Colored Pepper Salad W/ Vinaigrette Dressing image

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

1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 quarts water
1 tablespoon salt
1 garlic clove, minced
1 tablespoon Dijon mustard
1/2 teaspoon sugar
3/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper

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

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TRI-PEPPER SALAD RECIPE -SUNSET MAGAZINE
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Remove seeds and white membranes. Cut peppers into bite-size chunks and set aside. Separate parsley leaves from stems; discard stems (you should have …
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  • In a large bowl, combine garlic and vinegar; let sit 15 minutes. Meanwhile, halve peppers. Remove seeds and white membranes. Cut peppers into bite-size chunks and set aside. Separate parsley leaves from stems; discard stems (you should have about 1 cup leaves). Finely chop leaves and set aside.
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Top Asked Questions

How to make a three pepper salad?
Three pepper salad is barbecue favorite! Core and seed the peppers and slice them. Add them to a large bowl. Slice the onion and add them to the bowl along with parsley. Add the vinegar, oil, salt, and pepper. Cover and refrigerate for at least an hour, toss with feta cheese and serve.
How to make mini bell pepper salad?
How to Make Mini Bell Pepper Salad: Thinly slice onion and add it to the bowl along with chopped fresh dill 3. Combine 2 1/2 Tbsp vinegar with 3 Tbsp extra virgin olive oil, 1/2 tsp garlic salt and a pinch of pepper. Whisk the dressing together with a fork. Pour dressing over salad ingredients and stir well to combine.
How do you cook bell peppers with vinegar?
Transfer sliced bell peppers to a large mixing bowl. Thinly slice onion and add it to the bowl along with chopped fresh dill. Combine 2 1/2 Tbsp vinegar with 3 Tbsp extra virgin olive oil, 1/2 tsp garlic salt and a pinch of pepper.
How do you make salad dressing with 3 different lettuces?
Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.

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