Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Summer Pepper Salad
This is a fresh and delicious salad
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
2
servings
Author:
Kevin Is Cooking
Ingredients
1
red and green bell pepper each
2
Persian cucumbers
2
ribs of celery
1/2
red onion
1/2
cup
pine nuts
1/4
cup
chopped parsley
3
tbsp
rice vinegar
1/2
cup
Jalapeño Ranch Dressing
pinch
salt and freshly ground black pepper
Instructions
In a sauté pan toast the pine nuts until golden brown and fragrant. Remove from heat and sprinkle with kosher salt. Set aside and let cool.
Chop the bell peppers, cucumbers and celery into bite size chunks.
Chop the red onion into fine dice as well as the fresh parsley.
In a large bowl whisk the rice vinegar, Jalapeño Ranch dressing and black pepper.
Add all the vegetables and toasted nuts to the mixed dressing bowl and toss to coat evenly. Serve chilled for a great side dish.
Nutrition
Calories:
623
kcal
|
Carbohydrates:
30
g
|
Protein:
9
g
|
Fat:
54
g
|
Saturated Fat:
6
g
|
Cholesterol:
19
mg
|
Sodium:
850
mg
|
Potassium:
1116
mg
|
Fiber:
7
g
|
Sugar:
14
g
|
Vitamin A:
4850
IU
|
Vitamin C:
175.6
mg
|
Calcium:
113
mg
|
Iron:
4.1
mg