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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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âThis colorful, crunchy salad is a delicious way to use your summer harvest of peppers. Itâs handy because it is prepared ahead of time.â âMargaret Allen, Abingdon, Virginia 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 peel |
1/4 teaspoon pepper |
1/4 teaspoon louisiana-style hot sauce |
Directions:
1. 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. Yield: 12 servings (1/2 cup each).
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