Tri Colored Pepper Salad W/ Vinaigrette Dressing

READY IN: 25mins
Recipe by School Chef

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

Top Review by ladyfingers

What a nice way to use up all those peppers in the crisper, although I omitted many direction steps. Is it really necessary to blanch the vegetables? I basically omitted steps 1-5, other than cube the peppers. Steps 6-9 aren't necessary either if a hand immersion blender is used. Just throw everything together and blend. The dressing color is a little poopy looking (see photo #1), but the combination tastes great. Salads like this are my favorite kind of snack food--nice to make ahead and eat whenever. Thanks, School Chef.

Ingredients Nutrition


  1. Bring salted water to a boil.
  2. Removed seeds and ribs from the pepper.
  3. Cut peppers into stips about 1/2 inch thick.
  4. Place peppers in boiling water and blanch for 4 minutes.
  5. Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
  6. Prepare dressing:.
  7. In a processor blend mustard, seasonings and sugar.
  8. Start blending on slow speed.
  9. Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
  10. Adjust seasonings if more salt or pper is needed to suit your taste.
  11. Set aside.
  12. Layer peppers on a platter alternating the colors.
  13. Pour dressing over peppers.
  14. Top with fresh herbs.

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