Garden Pepper Salad

I like salads like this one for outdoor eating or carrying to potlucks or picnics.  They don’t wilt.  This is a great way to use your garden peppers and tomatoes.  As you can see from the photo, I didn’t have yellow peppers in the garden, but I did have both red and yellow cherry tomatoes for color.

My husband especially liked the dressing.                     

Garden Pepper Salad

  3              large  Green Peppers -- thinly sliced

  3              large  Red Peppers -- thinly sliced

  3              large  Yellow Peppers -- thinly sliced

  18              each  Cherry Tomato -- halved

                        Dressing

     1/4           cup  Onion -- finely chopped

  3        tablespoons  Cider Vinegar

  3        tablespoons  Olive Oil

  3        tablespoons  Honey

  1         tablespoon  Dijon Mustard

     1/4      teaspoon  Salt

     1/4      teaspoon  Garlic Powder

     1/4      teaspoon  Celery Seed

     1/8      teaspoon  Crushed Red Pepper Flakes -- optional

Combine vegetables in a large bowl.  Shake dressing ingredients together in a jar with a tight fitting lid.

Pour dressing over vegetables and toss to coat.  Serve

  "Everyday Light Meals "

Per Serving: 63 Calories; 3g Fat (38.9% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 52mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.