"A crisp green salad with subtle flavors!" — JSCHAUFE
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romaine lettuce, torn into bite-size pieces
orange bell pepper, julienned
red bell pepper, julienned
yellow bell pepper, julienned
Parmesan cheese, thinly sliced
raspberry vinaigrette salad dressing
I tried this recipe and found it a nice refreshing dish. I did however add a quarter of a red onion sliced thin and prefer a balsamic vinegarette in place of the raspberry one.
Because this called for raspberry vinaigrette, not balsamic vinaigrette, that's what I used. In fact, rather than using a bottled vinaigrette, I made "Raspberry Vinaigrette," using fresh raspberries, submitted by Dorothy Smith. The salad on it's face is merely lettuce and peppers, not really a recipe. Mediocre bordering boring, but a good way to use up mixed peppers.
I agree with the previous reviewer, using a balsamic vinegarette was better than the raspberry dressing. Pretty salad but felt it was missing something. I ended up putting in some red onion and toasted pine nuts as well.
Really good, but I followed other reviews opinions and used a balsamic vinaigrette and toasted nuts.
Very nice flavor - nice and colorful. I made the Raspberry Vinaigrette Dressing recipe by Jan W on this site to add on top and it was lovely. Nice mix of flavors. Thanks for sharing
I love bell peppers! this was a very simple salad that i just loved. Im not a salad person but am trying to eat healthy. this was a mojor hit with me and i will be making this alot more
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 5
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