Mr. Food’S British Pepper Salad- 9/27/95

This classic British-inspired salad offers a delightful balance of sweet, tangy, and savory flavors. The bell peppers are briefly boiled to retain their crisp-tender texture and vibrant color, then tossed in a rich dressing made from ketchup, Worcestershire sauce, and garlic. The addition of pitted black olives provides a salty contrast that elevates the dish. It is an excellent side dish for lunch, a refreshing component of a picnic spread, or a light vegetarian main. Simple to prepare with pantry staples, this recipe delivers home-style comfort with every bite.

Cooking Method: Boiling

Cuisine: British

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 31.0

Dietary: Gluten-free, Vegan, Vegetarian

Description

This classic British-inspired salad offers a delightful balance of sweet, tangy, and savory flavors. The bell peppers are briefly boiled to retain their crisp-tender texture and vibrant color, then tossed in a rich dressing made from ketchup, Worcestershire sauce, and garlic. The addition of pitted black olives provides a salty contrast that elevates the dish. It is an excellent side dish for lunch, a refreshing component of a picnic spread, or a light vegetarian main. Simple to prepare with pantry staples, this recipe delivers home-style comfort with every bite.

Ingredients

4 green Bell peppers --
4 red Bell peppers --
1/8 c Worcestershire sauce
1 1/4 c ketchup
1 cn black olives (pitted), drained
1 clove garlic -- crushed

Directions

1
Cut the green and red bell peppers into 8 chunks each, removing seeds and cores.
2
Fill a 2-quart saucepan three-quarters full with water and bring to a boil.
3
Reduce the heat to medium to maintain a simmer.
4
Add the pepper chunks to the water and stir gently once.
5
Cook for 2-3 minutes, until the peppers are still firm but just beginning to soften.
6
Remove the peppers from the saucepan and drain any excess water.
7
In a medium-sized bowl, combine the ketchup, Worcestershire sauce, crushed garlic, and drained black olives.
8
Add the drained peppers to the bowl and toss gently to coat evenly in the dressing.
9
Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 31.0kcal

% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.0mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 2.5g10%
Sugars 4.2g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, let the salad chill in the refrigerator for at least an hour so the peppers can absorb the tangy dressing.

You can substitute yellow or orange bell peppers for variety, or use a mix of colors for a more vibrant presentation.

Ensure the olives are well-drained to prevent the dressing from becoming too watery.

This salad can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: british, pepper, salad, ketchup, worcestershire, olives, garlic, vegetarian, side dish, picnic, chilled, fresh, bell peppers, simple, classic

Read it online: https://www.chefs-mate.com/recipe/mr-foods-british-pepper-salad-9-27-95/