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Three Pepper Salad
A crunchy, colorful, low calorie salad
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Matt Bieganski, 11 years old, won the recipe
contest
and has had this recipe published in the
Lancaster Hospital
Auxiliary Cookbook for 2004. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 |
Medium Green
Bell Pepper |
- Dice the green, red and yellow peppers.
- Halve the cherry tomatoes
- Chop Scallions
- Whisk oil, lemon juice, vinegar, vegetable juice,
mustard, garlic, salt and pepper together.
- Add the vegetables and toss
- Refrigerate for at least two hours.
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| 1 |
Medium Red Bell
Pepper |
| 1 |
Medium Yellow
Bell Pepper |
| 6 |
Cherry Tomatoes |
| 2 Tbsp |
Lemon Juice |
| 1 Tbsp |
Olive Oil |
| 1 tsp |
Olive Oil |
| 1 Tbsp |
White Wine
Vinegar |
| 1 Tbsp |
V8 Vegetable Juice |
| 2 tsp |
Dijon or
Belgium Mustard |
| 1 |
Clove Garlic,
Minced |
| 1/4 tsp |
Salt |
| 1/4 tsp |
Pepper |
| 1/2 Cup |
Scallions,
chopped |
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