Tri-Pepper Salad

Tri-Pepper Salad

7 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
JSCHAUFE
Recipe by  JSCHAUFE

“A crisp green salad with subtle flavors!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

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Reviews (7)

Rate This Recipe
naples34102
25

naples34102

Because this called for raspberry vinaigrette, not balsamic vinaigrette, that's what I used. In fact, rather than using a bottled vinaigrette, I made "Raspberry Vinaigrette," using fresh raspberries, submitted by Dorothy Smith. The salad on it's face is merely lettuce and peppers, not really a recipe. Mediocre bordering boring, but a good way to use up mixed peppers.

Kona Tom
25

Kona Tom

I tried this recipe and found it a nice refreshing dish. I did however add a quarter of a red onion sliced thin and prefer a balsamic vinegarette in place of the raspberry one.

JDVMD
22

JDVMD

I agree with the previous reviewer, using a balsamic vinegarette was better than the raspberry dressing. Pretty salad but felt it was missing something. I ended up putting in some red onion and toasted pine nuts as well.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 37 cal
  • 2%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 7.3 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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