Three-Pepper Salad

Recipe from Jane Brody’s Good Food Gourmet.

This salad takes only 15 minutes to prepare, but it needs to marinate for at least an 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 an hour before serving the salad.

Salad ingredients

• 2 sweet red peppers
• 2 sweet yellow peppers
• 1 sweet green pepper
• 2 ribs of celery
• 2 medium cucumbers
• 1/3 cup red chopped onions
• 1 pint cherry tomatoes, halved

Dressing ingredients

• 3 Tablespoons fresh lime juice
• 3 Tablespoons white-wine vinegar
• 1 Tablespoon olive oil
• 2 cloves garlic, peeled and minced
• 1/4 teaspoon salt
• A dash or more of cayenne, to taste
• 1/4 cup chopped cilantro or fresh parsley

Preparation

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 an hour, tossing it occasionally. Serve well chilled.

Servings

Serves 6.

Nutritional information

Calories 70; protein 2g; fat 3g; carbohydrates 12g; fiber 2g; sodium 120mg.

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