Rainbow Bell Pepper Medley

Looking for a salad that’ll stand out in a sea of mesclun greens and mock Caesars? This one-bowl wonder is just the ticket. If you’re not big on bell peppers, try it with 4 1/2 cups grated summer squash and zucchini, or 4 cups bagged coleslaw mix.

Directions

1. Combine peppers and onion in large nonreactive bowl.
2. Whisk together mustard, vinegar, olive oil, 1/2 cup water, celery seeds, salt and pepper in saucepan. Bring to a boil, then remove from heat.
3. Pour dressing over peppers, and toss to coat. Chill 4 hours or overnight. Serve on bed of lettuce.

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ingredient list

Serves 8

• 1 each large red, yellow, orange and green bell peppers, cut into 2-inch strips (about 4 1/2 cups)
• 1 red onion, thinly sliced
• 1/2 cup Dijon mustard
• 1/2 cup apple cider vinegar
• 1/2 cup olive oil
• 2 Tbs. celery seeds
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper