Rbs Copycat Progresso Pepper Salad Recipes
SUMMER PEPPER SALAD
This is a great salad for the summer heat. It is light and very quick to make. And even my kids like it. Serve with French bread for a great combination.
Provided by barbzal
Categories Salad Vegetable Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.
Nutrition Facts : Calories 211.6 calories, Carbohydrate 9.4 g, Cholesterol 50.5 mg, Fat 15.7 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 9 g, Sodium 638.6 mg, Sugar 5.8 g
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
RB'S COPYCAT PROGRESSO PEPPER SALAD
Many years ago Progresso used to make a pepper salad product that they stopped making. During the time that they made it I used it on or in many different things. It was great in Italian salads, sauces Sausage, pepper and onion sandwiches and also as a condiment for other cold cut sandwiches.
Provided by KitchenHacker
Categories Vegetable
Time 25m
Yield 2 Cups
Number Of Ingredients 5
Steps:
- In a large frypan, add EVOO, garlic, and Italian seasoning. Saute for 3 minutes to let the flavors meld. Add the package of frozen pepper & onion mix and saute over medium high heat to let the water boil off.
- When the peppers start to look cooked reduce heat to medium low and add the red wine vinegar. Allow to cook for 2 more minutes and remove from heat. Place in container and refrigerate for at least 8 hours before using.
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