Rainbow Peppers and Cucumber Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 72.4
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 62.8 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 1.4 g
- Protein: 1.1 g
View full nutritional breakdown of Rainbow Peppers and Cucumber Salad calories by ingredient
Introduction
I wanted something light, but heavy on crunch! This is a delicious salad. I wanted something light, but heavy on crunch! This is a delicious salad.Number of Servings: 10
Ingredients
Peppers, sweet, red, fresh, 1 medium
Yellow Peppers (bell peppers), 1 pepper, large
Orange Peppers (bell peppers), 1 pepper, large
Cucumber (peeled), 2 large (8-1/4" long)
Onions, raw, .5 cup, chopped
Red Ripe Tomatoes, 2 medium whole (2-3/5" dia)
Dressing:
Granulated Sugar, .25 cup
White Vinegar, .25 cup
Salt, .25 tsp
Extra Light Olive Oil, 2 tbsp
Directions
Whisk dressing ingredients together except white sugar.
This can be added a little at a time and taste. Let sit to blend while you chop vegetables.
Chop all peppers to 1" size
Peel cucumbers and slice lengthwise into 4 sections and then chop.
Slice whole tomatoes into 2 inch sections.
Slice red onion into 1 inch or smaller slices.
Mix all veggies together and drizzle dressing over the top.
Much better after being chilled for an hour, but great right away too!
serving size- 3/4 cup
Number of Servings: 10
Recipe submitted by SparkPeople user MSWENDI42.
This can be added a little at a time and taste. Let sit to blend while you chop vegetables.
Chop all peppers to 1" size
Peel cucumbers and slice lengthwise into 4 sections and then chop.
Slice whole tomatoes into 2 inch sections.
Slice red onion into 1 inch or smaller slices.
Mix all veggies together and drizzle dressing over the top.
Much better after being chilled for an hour, but great right away too!
serving size- 3/4 cup
Number of Servings: 10
Recipe submitted by SparkPeople user MSWENDI42.
Member Ratings For This Recipe
-
MRS.CATMAN
