Tri Colored Pepper Salad W/ Vinaigrette Dressing
photo by Tea Jenny
- Ready In:
- 25mins
- Ingredients:
- 14
- Yields:
-
1/4 cup
- Serves:
- 8
ingredients
- 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
directions
- 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.
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Reviews
-
What a nice way to use up all those peppers in the crisper, although I omitted many direction steps. Is it really necessary to blanch the vegetables? I basically omitted steps 1-5, other than cube the peppers. Steps 6-9 aren't necessary either if a hand immersion blender is used. Just throw everything together and blend. The dressing color is a little poopy looking (see photo #1), but the combination tastes great. Salads like this are my favorite kind of snack food--nice to make ahead and eat whenever. Thanks, School Chef.
-
Hi there, what a very nice side dish this is, the dressing is lovely. We buy our peppers in packs like that too. We will be having this with pork chops and a green salad for dinner tonight and I am soo looking forward to it, that's if there is any left by that time I keep popping into the fridge and nibbling it, first dipping in the dressing. Thank's for posting. Made for PAC Spring 2010
RECIPE SUBMITTED BY
Dawn F.
Ellwood City, PA
<p>I am a '73 graduate of the CIA- I now work in upper management for the non- profit sector of the food industry. Every once in a while I get to show off my cooking talents with special event catering. I love to be creative and teach others how cook. Over the years I have had the good fortune to cook for some very important people and always enjoyed sharing my recipes with them. <br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/PastastickerJPEG.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/1956/SoupsandsaladSTICKER.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg alt=Photobucket border=0 /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg alt=Photobucket border=0 /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg alt=Photobucket border=0 /> <br /><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg alt=Photobucket border=0 /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /> <br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg alt= /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif alt= /> <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /></p>
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