“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.” - by Dmarcks
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 179 cal
- 9%
- Fat
- 13.8 g
- 21%
- Carbs
- 13 g
- 4%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"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 isnt r..." See moreeally anything special though."
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