Bell Pepper Medley Salad

8
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"This is a salad I make all summer, but the best time is when there is still a bunch of snow on the ground. It's still winter here, but these are USA fresh vegetables, which means spring is finally coming!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (98.8 g)
  • Calories 63.5
  • Total Fat - 4.3 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 9.8 mg
  • Sodium - 8.2 mg
  • Total Carbohydrate - 5.7 g
  • Dietary Fiber - 2 g
  • Sugars - 3.1 g
  • Protein - 1.7 g
  • Calcium - 21.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 18.2 mg
  • Thiamin - 0.1 mg

Step 1

Trim asparagus and chop into 1-inch pieces; steam until crisp-tender, about 4 minutes in the microwave (I only use a microwave steamer). Let cool while you prep the other vegetables.

Step 2

Seed peppers and cut them into about 1-inch square pieces.

Step 3

Mix the Italian seasoning thoroughly into the salad dressing and set aside.

Step 4

In a large bowl, toss the vegetables together until they are well combined; stir the dressing mixture again and pour it over the vegetables, tossing well to coat.

Step 5

Cover and refrigerate at least two hours; stir well again before serving.

Tips & Variations


No special items needed.

Related

QueenBea

I love the simplicity of this recipe. I used the Kraft Zesty Italian dressing and it tasted great but I misread the 1st step and didn't steam the asparagus. I will make this again and will make sure to steam the asparagus. Thx for sharing your recipe here.

review by:
(27 Apr 2014)