TRI-PEPPER SALAD
A crisp green salad with subtle flavors!
Provided by JSCHAUFE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.
Nutrition Facts : Calories 36.7 calories, Carbohydrate 7.3 g, Cholesterol 0.8 mg, Fat 0.5 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 169.4 mg, Sugar 5.1 g
MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD
(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.
Provided by COOKGIRl
Categories Vegetable
Time P1DT1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
- Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
- In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
- Fry for approximately 5-6 minutes until softened and translucent.
- Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
- Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
- Discard the skins and slice the peppers into thin strips.
- Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
- Add the crushed garlic and pour on the remaining olive oil.
- Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
- Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
- Finally, garnish the pepper salad with fresh chopped Italian parsley.
- Serve at room temperature and with crusty bread.
- Servings are estimated as a salad.
TRI COLORED PEPPER SALAD W/ VINAIGRETTE DRESSING
We have a virtual farmers market here in Western Pennsylvania where you can go on line and order all kinds of fresh fruits and vegetables and they deliver to my work place. I got a three packet of stop light sweet peppers and created this salad to take to a pot luck dinner. By the way stop light peppers are red, green and yellow
Provided by School Chef
Categories Very Low Carbs
Time 25m
Yield 1/4 cup, 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring salted water to a boil.
- Removed seeds and ribs from the pepper.
- Cut peppers into stips about 1/2 inch thick.
- Place peppers in boiling water and blanch for 4 minutes.
- Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
- Prepare dressing:.
- In a processor blend mustard, seasonings and sugar.
- Start blending on slow speed.
- Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
- Adjust seasonings if more salt or pper is needed to suit your taste.
- Set aside.
- Layer peppers on a platter alternating the colors.
- Pour dressing over peppers.
- Top with fresh herbs.
Nutrition Facts : Calories 264.2, Fat 24.1, SaturatedFat 3, Sodium 2088.2, Carbohydrate 9.8, Fiber 3.9, Sugar 3.2, Protein 4.7
TRI COLORE SALAD
Steps:
- Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.
NEELYS SWEET HEAT TRI COLOR SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the dressing:
- Add all the ingredients to a bowl and whisk together.
- For the salad:
- Place first 7 ingredients into a large bowl. Drain and rinse black beans. Place into bowl with vegetables. Add salt and pepper, to taste. Drizzle in dressing. Wrap and place in refrigerator 1 hour prior to serving.
- When ready to serve, place salad mix into a large bowl. Add vegetables to the salad bowl and top with shredded cheese.
TRI COLORE SALAD
This salad by Bobby Flay represents the three colors of the Italian Flag. Very simple to make and the flavors pair well with traditonal Italian dishes.
Provided by Susie D
Categories Greens
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all 3 lettuces in large bowl and season with salt and pepper, to taste.
- Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine.
- Top with shavings of Parmesan.
TRICOLOR PEPPER PASTA
I am a big fan of pasta, and this dish is one of my favorites. It's very colorful and flavorful.-Roxanne Lynnes, Grand Forks, North Dakota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.
Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
TAMI'S TRI COLOR CAPRESE SALAD
Yellow and red tomatoes along with leafy fresh basil make this salad bright and eye-catching. The taste is fresh and the preparation is easy.
Provided by Tami Jones
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Arrange alternate slices of yellow tomato, whole basil leaves, slices of red tomato, and mozzarella cheese slices on a serving platter in rows; sprinkle with shaved shallot. Drizzle olive oil and balsamic vinegar over the salad; season with salt and black pepper.
Nutrition Facts : Calories 220.8 calories, Carbohydrate 10.7 g, Cholesterol 37.1 mg, Fat 15.1 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 7.4 g, Sodium 79.5 mg, Sugar 6.7 g
TRICOLOR SALAD ALLA SPLENDIDO
An Italian restaurant standard is kicked up a few notches in this recipe from Mario Carbone, the chef at Carbone restaurant in New York. If you find it hard to track down Italian frisée or various types of radicchio, you can substitute the usual trio of arugula, endive and radicchio. A helping of poached tuna adds richness and a hint of a salade niçiose.
Provided by Jeff Gordinier
Categories dinner, lunch, salads and dressings, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut tuna into 4 even portions; season both sides with salt and pepper. With a peeler, cut 4 long strips from skin of lemon; place in a small pot with the bay leaves and tuna. Add about 2 cups oil, or enough to just cover the tuna. Over medium heat, bring oil to about 140 degrees and gently poach for 10 minutes, adjusting or turning off heat to maintain temperature, until tuna is cooked through. Turn off heat and allow tuna to cool in the oil for 10 minutes. Cut into 1/4-inch slices.
- Wash and dry all greens well. Keep leaves whole and place in a large bowl.
- Heat remaining 1/2 cup oil in a small saucepan with the capers, olives and raisins. Once they begin to fry lightly and become aromatic, add tuna slices and pour mixture over the greens. Juice the lemon and add 2 tablespoons juice, along with lime juice, parsley and chives. Toss well and season with salt and pepper to taste. Divide among 4 plates and serve immediately.
TRI COLOR PEPPER SALAD
This is a delicious hot weather salad if you like bell peppers and tomatoes. Can be served hot or cold (I prefer cold) and is very easy!
Provided by Karen..
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over med- high heat.
- Cook garlic and onion in oil, stirring often, until tender.
- Reduce heat to med-low and add peppers.
- Cover and cook 5 minutes.
- Add tomatoes, salt and pepper and stir until combined.
- Cook uncovered about 5 minutes, stirring often, until peppers are crisp tender.
- Serve warm or cover and refrigerate at least 2 hours.
Nutrition Facts : Calories 119, Fat 9.3, SaturatedFat 1.3, Sodium 150.7, Carbohydrate 9.1, Fiber 2.2, Sugar 3.6, Protein 1.6
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