Green Peppers And Peaches Salad Recipes

GREEN PEPPER AND TOMATO SALAD

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 10

Green Pepper and Tomato Salad image

Steps:

Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

Ingredients

2 green bell peppers, seeded and cut into 1 1/2-inch dice
3 vine-ripe tomatoes, seeded and diced
1 small onion, chopped
1 large clove garlic, finely chopped
1/2 cup flat-leaf parsley leaves, coarsely chopped
1/2 lemon, juiced (1 tablespoon)
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and black pepper
1 teaspoon ground cumin, 1/2 a palm full

GREEN PEACH SALAD WITH SIMPLE LIME DRESSING

Eddie Hernandez, who runs a string of Mexican restaurants in Georgia and Tennessee called Taqueria del Sol, came up with a delicious way to deal with hard, unripe peaches. Sliced thinly, softened with salt and brightened with lime juice and Serrano chiles, the peaches become a salad that's a cousin to Mexican street snacks built from unripe mangoes and papayas and punched up with chile salt. The salad keeps well in the refrigerator for several days. Mr. Hernandez likes to eat it with a scoop of cottage cheese on the side, though dabs of goat cheese would do as well.

Provided by Kim Severson

Categories salads and dressings, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

Green Peach Salad With Simple Lime Dressing image

Steps:

In a medium bowl, whisk the oil, lime juice and salt until emulsified. Toss the peach slices and chiles, if using, with the dressing. Cover and chill for at least 10 minutes before serving. Serve with cottage cheese or another soft cheese, adding a last sprinkle of salt.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 28 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 235 milligrams, Sugar 7 grams, TransFat 0 grams

Ingredients

1/2 cup vegetable oil
1/4 cup lime juice
1/2 teaspoon kosher or sea salt
2 cups thinly sliced unripe peaches
2 to 3 finely chopped Serrano chiles (optional)

PEPPER PEA SALAD

Take a break from pasta and potato salads with this easy-to-assemble medley from Jan Roat. "Peas are one of my favorite vegetables," she writes from Grass Range, Montana. "They complement nearly every meal, particularly when used in this cool summer salad."

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 5 servings.

Number Of Ingredients 6

Pepper Pea Salad image

Steps:

In a large bowl, combine the peas, green pepper and onion. In a small bowl, whisk the vinegar, oil and Italian seasoning. Pour over vegetables and toss to coat. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 114 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

1 package (16 ounces) frozen peas, thawed
1 medium green pepper, julienned
1/2 cup chopped sweet onion
1/4 cup white vinegar
4 teaspoons olive oil
1 teaspoon Italian seasoning

GREEN PEPPER TOMATO SALAD

My mother has made this tasty salad for as long as I can remember. It's no surprise that this recipe has worked its way into my hand-written "Most Used Recipes" book. --Lili Hill of Athens, Georgia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 8

Green Pepper Tomato Salad image

Steps:

In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 34 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 213mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

3 medium tomatoes, seeded and chopped
1 medium green pepper, chopped
1 celery rib, thinly sliced
1/2 cup chopped red onion
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

GREEN PEPPERS AND PEACHES SALAD

When I first came across this recipe in 'real greek food', I began to appreciate what Greek chef and restaurateur Theodore Kyriakou meant when he said that "the term 'Greek Salad' is one of the most abused in the world. Greece (he proceeded to explain) has a large range of interesting and novel salads, nearly all of which require the ingredients to be wilted first, plus several interesting vegetable accompaniments". His recipe for Green Peppers and Peaches Salad is one such recipe. I am posting it for the 2005 Zaar World Tour. He describes this recipe as "a novel configuration of sweetness and tang". It's certainly very different from what is generally served to non-Greeks as "Greek Salad" in Greek restaurants, and from any other salad I've ever eaten! If you're feeling adventurous, you'll give this recipe a try!

Provided by bluemoon downunder

Categories Lemon

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

Green Peppers and Peaches Salad image

Steps:

Preheat your oven to 180°C/350°F/Gas 4.
Wash, core and quarter the green peppers; spread the peppers out on a shallow roasting tray and sprinkle them with half the olive oil and the sugar. Season well and ensure that the pieces are well-coated.
Roast in the oven for about 45-60 minutes.
Halfway through the cooking time, you will notice that the edges of some of the peppers have turned brown and acquired a crunchy edge. Give them another good mix in, so that they do not burn and stick to the bottom of the pan.
Remove the peppers from the oven and allow them to cool.
Peel and pit the peaches with a sharp knife; slice them into chunky wedges; place them in a large salad bowl and mix them with the cooled green peppers.
Toss the cumin seeds in a dry pan over a medium heat until they start popping. Do not let them turn brown as they will taste bitter.
Crush the toasted cumin in a pestle, then mix it with the cayenne pepper and sprinkle the resulting coarse powder over the salad.
Add the remaining olive oil and the lemon juice; stir all the ingredients well, check and - if necessary - adjust the seasoning, then serve.

Nutrition Facts : Calories 328.4, Fat 23.2, SaturatedFat 3.2, Sodium 14.1, Carbohydrate 31.6, Fiber 7.2, Sugar 22.4, Protein 4.3

Ingredients

1 1/2 kg green peppers
150 ml extra virgin olive oil
1 tablespoon brown sugar
1 kg large ripe peach (but not overripe)
3 tablespoons cumin seeds
2 teaspoons cayenne pepper
1 tablespoon lemon juice
sea salt, to taste
fresh ground black pepper, to taste

CORN AND GREEN PEPPER SALAD

Delicious fresh corn salad.

Provided by LynneW

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 7

Corn and Green Pepper Salad image

Steps:

Cut off about 1/2 inch of the corn stalk using a large, sharp knife. Do not shuck the corn.
Fill a large bowl with cold water and ice.
Microwave corn on high, about 2 minutes per ear. Carefully peel off husks and silk. Plunge corn into the ice water. Remove corn from water and pat dry.
Stand corn upright and slice off kernels, turning the ear as you go. Transfer kernels to a bowl; add green pepper, green chile peppers, vinegar, sugar, cumin, and pepper. Chill until serving.

Nutrition Facts : Calories 98.6 calories, Carbohydrate 22 g, Fat 1.3 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 0.2 g, Sodium 16.2 mg, Sugar 6.2 g

Ingredients

2 ears fresh corn in the husk
¼ cup finely chopped green pepper
3 tablespoons chopped hot green chile peppers
2 tablespoons white vinegar
1 teaspoon white sugar
½ teaspoon ground cumin
freshly ground black pepper to taste

MIXED GREEN SALAD WITH PROSCIUTTO, PEACHES AND MOZZARELLA

This is a wonderful recipe I make in summer with lovely ripe fruit. The mix of salty and sweet is fantastic. The recipe is Jamie Olivers and never fails to please. At times I have made this recipe with nectarines and fresh sweet figs. All are wonderful with this salad mix.

Provided by Expat in Holland

Categories Fruit

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Mixed Green Salad With Prosciutto, Peaches and Mozzarella image

Steps:

In a jar mix together oil and lemon juice. Place lid tightly on and shake. Reserve to the side.
In a bowl place baby greens. Add dressing, salt, pepper and toss. Place salad greens, in a layer on the bottom of the serving plate.
Next strew around the plate the prosciutto as the next layer.
Top with peach wedges and mozzarella.
Serve immediately.

Nutrition Facts : Calories 89, Fat 6.9, SaturatedFat 0.9, Sodium 0.2, Carbohydrate 7.2, Fiber 1.1, Sugar 6.2, Protein 0.7

Ingredients

2 cups mixed baby greens
1/4 lb prosciutto, thinly sliced
3 peaches, pit removed and cut into wedges
2 mozzarella cheese, balls torn into bit size pieces
2 tablespoons olive oil
2 teaspoons tbsps fresh lemon juice
salt
pepper

PEACHES & GREENS SALAD

Move over, cream. Peaches have a new partner in deliciousness. This Peaches & Greens Salad is as pleasing to the eye as it is to the palate.

Provided by My Food and Family

Categories Home

Time 10m

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 6

Peaches & Greens Salad image

Steps:

Toss salad greens with all remaining ingredients except cheese in large bowl.
Top with cheese.

Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g

Ingredients

6 cups loosely packed torn mixed salad greens
2 fresh peaches, thinly sliced
2 cups sugar snap peas
1 cup fresh blueberries
1/4 cup KRAFT Classic CATALINA Dressing
3/4 cup ATHENOS Crumbled Reduced Fat Feta Cheese

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Cut the peaches in quarters. Place in a bowl with the peppers. 4. Toast the cumin in a small, dry pan. 5. When the cumin is toasted, turn off the heat and add to the peaches and peppers. 6. Add the lemon juice, oil and salt and mix. 7. …
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Green Peppers And Peaches Salad Recipes

GREEN PEPPER AND TOMATO SALAD

GREEN PEACH SALAD WITH SIMPLE LIME DRESSING

PEPPER PEA SALAD

Take a break from pasta and potato salads with this easy-to-assemble medley from Jan Roat. "Peas are one of my favorite vegetables," she writes from Grass Range, Montana. "They complement nearly every meal, particularly when used in this cool summer salad."

GREEN PEPPER TOMATO SALAD

My mother has made this tasty salad for as long as I can remember. It's no surprise that this recipe has worked its way into my hand-written "Most Used Recipes" book. --Lili Hill of Athens, Georgia

GREEN PEPPERS AND PEACHES SALAD

CORN AND GREEN PEPPER SALAD

Delicious fresh corn salad.

MIXED GREEN SALAD WITH PROSCIUTTO, PEACHES AND MOZZARELLA

This is a wonderful recipe I make in summer with lovely ripe fruit. The mix of salty and sweet is fantastic. The recipe is Jamie Olivers and never fails to please. At times I have made this recipe with nectarines and fresh sweet figs. All are wonderful with this salad mix.

PEACHES & GREENS SALAD

Move over, cream. Peaches have a new partner in deliciousness. This Peaches & Greens Salad is as pleasing to the eye as it is to the palate.

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