Adele's Summer Special

Adele's Summer Special

4 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    2 h 20 m
Dmarcks
Recipe by  Dmarcks

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (4)

Rate This Recipe
Jeanne Marie
20

Jeanne Marie

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 really anything special though.

HisHouseCook
10

HisHouseCook

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

karenalexandria
9

karenalexandria

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 179 cal
  • 9%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 13 g
  • 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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