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Three-Pepper Salad (Stage 2)

**This salad takes only 15 minutes to put together, but it needs to marinate for at least 1 hour before serving. This salad can be made a day ahead to produce a more marinated effect. For crisper vegetables, however, add the dressing about 1 hour before serving the salad.

INGREDIENTS:
  • - Salad:
  • - 2 sweet red peppers
  • - 2 sweet yellow peppers
  • - 1 sweet green pepper
  • - 2 ribs celery
  • - 2 medium cucumbers
  • - 1/3 cup chopped red onion
  • - 1 pint cherry tomatoes, halved Dressing:
  • - 3 Tablespoons fresh lime juice
  • - 3 Tablespoons white-wine vinegar
  • - 1 Tablespoon olive oil
  • - 2 cloves garlic, peeled and minced
  • - ¼ teaspoon salt
  • - Dash or more cayenne, to taste
  • - ¼ cup chopped cilantro or fresh parsley

1.) Core and seed the red, yellow and green peppers and finely julienne them. Finely julienne the celery. Place the vegetables in a glass or stainless-steel bowl.
2.) Peel the cucumbers, halve them lengthwise, remove the seeds, and finely julienne the flesh. Add the cucumbers to the bowl. Add the onion and tomatoes.
3.) In a small bowl or jar, combine the dressing ingredients. Pour the dressing over the vegetables and toss the ingredients to combine them. Cover the salad, and chill it for 1 hour, tossing it occasionally. Serve it well chilled.

Calories 80; Carbohydrates 14g; Fat 2.5g; Protein 3g; Recipe Yield 6 servings

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  • Ann Shigley

    This salad is delicious and very colorful. But unless you are a chef, there is no way to prep this in 15 minutes.

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