Bell Pepper Medley Salad
Recipe: #12205
March 07, 2014
Categories: Salads, Vegetable Salad, Asparagus, Onions, Peppers, Picnic, Steam, Diabetic, Gluten-Free Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, more
"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!"
Ingredients
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 by Step Method
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
No special items needed.