Rainbow Pepper Salad

Ingredients

2 Medium green peppers, julienned
2 Medium sweet red peppers, julienned
1 Medium sweet yellow pepper, julienned
1 Small red onion, chopped
1 Medium jalapeno pepper, seeded, finely chopped
 
Vinaigrette:
1/3 C. canola oil
2 Tbsp. Tarragon Vinegar
1 Tbsp. Dijon mustard
2 Tbsp. Sugar
2 tsp. Tampico's Caraway seeds
1 tsp. Salt
1 tsp. grated lime peel
1/4 tsp. Black pepper ground
1/4 tsp. Louisiana hot sauce
 
 

Serves

Serves 12 (1 Cup each)

Instructions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for three hours before serving.

Side and Pasta Dishes