Bell peppers come in a variety of colors including yellow, green, orange, red, and purple. To create eye-catching contrast, mix and match the hues of the peppers you use in this chilled salad rather than just using one color. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Combine olive oil, vinegar, chives, basil, sugar, mustard, and black pepper in a screw-top jar. Cover and shake well to mix. Chill until ready to use, for up to 3 days.

  • Cook bell pepper rings in a covered large skillet in boiling water for 1 to 2 minutes or just until crisp-tender. Drain and cool. Cover and chill for 1 to 24 hours.

  • To serve, cut tomatoes into wedges. On a platter, arrange the tomato wedges and the pepper rings. Top with cheese. Shake dressing to mix; drizzle onto the salad. If desired, garnish with watercress.


To make ahead: Make the dressing (Step 1) and refrigerate for up to 3 days.

Nutrition Facts

116 calories; total fat 7g 11% DV; saturated fat 2g; cholesterol 6mg 2% DV; sodium 123mg 5% DV; potassium -1mg; carbohydrates 11g 4% DV; fiber 2g 8% DV; sugar 5g; protein 3g 6% DV; exchange other carbs 1; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg; thiamin -1mg.