Ingredients2 h 20 m servings 179 cals
- Slice tomatoes and peppers and set aside. Slice the red onion and separate the rings. Using a large bowl with a lid, layer the tomatoes, green pepper and onion until all vegetables are used. Shake the bottled dressing and pour over the vegetable layers. Refrigerate for 2-3 hours or, for best results, overnight. Before serving, turn bowl upside down to make sure all vegetables are coated with the dressing.
Per Serving: 179 calories; 13.8 g fat; 13 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 618 mg sodium. Full nutrition
ReviewsRead all reviews 5
Very delicous, it was simple, yet elegant. Although there was a little overload on the peppers, and too little tomatoes. I also used ranch dressing instead because it tastes better. This recipe ...
This is one of my favorite summer salads. I usually add 8oz. of feta cheese and a diced cucumber
My mother used to make this with cucumbers instead of peppers. It was always one of my favorite side dishes!
I made this as a side dish with chicken and the whole family loved it! Will make this again! Thanks for the recipe.