Team Colors Tomato-Pepper Salad

Team Colors Tomato-Pepper Salad

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From: Diabetic Living Magazine

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 tablespoons olive oil
  • 2 tablespoons white-wine vinegar or balsamic vinegar
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon sugar
  • ½ teaspoon Dijon mustard
  • ⅛ teaspoon ground pepper
  • 3 large yellow bell peppers, thinly sliced into rings (about 3 cups)
  • 3 to 4 medium tomatoes (about 1 pound)
  • ⅓ cup crumbled Gorgonzola or blue cheese
  • Fresh watercress or spinach leaves (optional)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 1 serving
  • Per serving: 116 calories; 7 g fat(2 g sat); 2 g fiber; 11 g carbohydrates; 3 g protein; 6 mg cholesterol; 5 g sugars; 123 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1½ fat, 1 vegetable, ½ other carbohydrate

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