Adele's Summer Special

Adele's Summer Special

5
Dmarcks 0

"I got this recipe from my sister-in-law who served this with grilled sword fish. It has been a hit in my family ever since. I find the 8 ounce bottle of dressing is enough, but some people may want more, which won't hurt the salad."

Ingredients

2 h 20 m servings 179 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Slice tomatoes and peppers and set aside. Slice the red onion and separate the rings. Using a large bowl with a lid, layer the tomatoes, green pepper and onion until all vegetables are used. Shake the bottled dressing and pour over the vegetable layers. Refrigerate for 2-3 hours or, for best results, overnight. Before serving, turn bowl upside down to make sure all vegetables are coated with the dressing.

Reviews

5

Very delicous, it was simple, yet elegant. Although there was a little overload on the peppers, and too little tomatoes. I also used ranch dressing instead because it tastes better. This recipe ...

This is one of my favorite summer salads. I usually add 8oz. of feta cheese and a diced cucumber

My mother used to make this with cucumbers instead of peppers. It was always one of my favorite side dishes!

I made this as a side dish with chicken and the whole family loved it! Will make this again! Thanks for the recipe.