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"
photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by Tea Jenny photo by Tea Jenny
photo by Dawn F. photo by Dawn F.
Ready In:
1/4 cup




  • 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.

Questions & Replies

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  1. 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.
  2. Hi there, what a very nice side dish this is, the dressing is lovely. We buy our peppers in packs like that too. We will be having this with pork chops and a green salad for dinner tonight and I am soo looking forward to it, that's if there is any left by that time I keep popping into the fridge and nibbling it, first dipping in the dressing. Thank's for posting. Made for PAC Spring 2010


<p>I am a '73 graduate of the CIA- I now work in upper management for the non- profit sector of the food industry. Every once in a while I get to show off my cooking talents with special event catering. I love to be creative and teach others how cook. Over the years I have had the good fortune to cook for some very important people and always enjoyed sharing my recipes with them. <br /><img src= alt= /> <br /><img src= alt= /> <br /><br /><img src= alt=Photobucket border=0 /> <br /><br /><img src= alt=Photobucket border=0 /> <br /><img src= alt=Photobucket border=0 /> <br /><img src= alt=Photobucket border=0 /> <br /><img src= alt= /> <br /><img src= alt= /> <br /><br /><img src= alt= /> <br /><img src= alt= /> <br /><img src= alt= /></p> <p><a href=></a><img src= alt= /></p>
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