Tri Colored Pepper Salad W/ Vinaigrette Dressing Recipe

Name: Tri Colored Pepper Salad W/ Vinaigrette Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ teaspoon sugar; ¾ cup olive oil; ¼ cup balsamic vinegar; 1 teaspoon fresh parsley, chopped; 1 tablespoon fresh basil, chopped; ½ teaspoon salt; ⅛ teaspoon black pepper

Servings: persons

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
½ teaspoon sugar
¾ cup olive oil
¼ cup balsamic vinegar
1 teaspoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
½ teaspoon salt
⅛ teaspoon black pepper

1
Bring salted water to a boil.
2
Removed seeds and ribs from the pepper.
3
Cut peppers into stips about 1/2 inch thick.
4
Place peppers in boiling water and blanch for 4 minutes.
5
Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
6
Prepare dressing:.
7
In a processor blend mustard, seasonings and sugar.
8
Start blending on slow speed.
9
Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
10
Adjust seasonings if more salt or pper is needed to suit your taste.
11
Set aside.
12
Layer peppers on a platter alternating the colors.
13
Pour dressing over peppers.
14
Top with fresh herbs.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 2 quarts water, and more.

Yes, Tri Colored Pepper Salad W/ Vinaigrette Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tri Colored Pepper Salad W/ Vinaigrette Dressing

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