Team Colors Tomato-Pepper Salad
Sweet peppers come in a variety of colors including yellow, green, orange, red, and purple. If you like, mix and match the hues of the peppers you use in this salad for eye-catching contrast.
Prep Time:
25 mins
Total Time:
1 hr 25 mins
Servings:
8 side-dish servings
Ingredients
-
3 large yellow sweet peppers, thinly sliced into rings (about 3 cups)
-
3 or 4 medium tomatoes (about 1 pound)
-
1/3 cup crumbled Gorgonzola or blue cheese
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1 recipe Herb-Dijon Vinaigrette (see recipe)
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Fresh watercress or spinach leaves (optional)
Directions
1.
In a covered large skillet, cook sweet pepper rings in boiling water for 1 to 2 minutes or just until crisp-tender. Drain and cool. Cover and chill for 1 to 24 hours.
2.
To tote, pack pepper rings, tomatoes, cheese, Herb-Dijon Vinaigrette, and watercress (if using) in separate containers in an insulated cooler with ice picks.
3.
To serve, cut tomatoes into wedges. On a platter, arrange tomato wedge and pepper rings. Top with cheese. Shake dressing to mix; drizzle onto salad. If desired, garnish with watercress. Makes 8 side-dish servings.
Herb-Dijon Vinaigrette
In a screw-top jar, combine 2 tablespoons olive oil, 2 tablespoons white wine vinegar or balsamic vinegar, 1 tablespoon snipped fresh chives, 2 teaspoons snipped fresh basil, 1 teaspoon sugar, 1/2 teaspoon Dijon-style mustard, and 1/8 teaspoon ground black pepper. Cover and shake well to mix; chill for up to 3 days.
Nutrition information
Calories 116, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 6 mg, Sodium 123 mg, Carbohydrate 11 g, Total Sugar 5 g, Fiber 2 g, Protein 3 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Other Carbohydrate .5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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