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Refrigerate peppers, unwashed, in plastic food storage bag for up to 1 week.
Prepare as directed, using KRAFT Light Red Wine Vinaigrette Dressing.
The peppers in this colorful low-fat salad not only provide a good source of vitamin A but are also rich in vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was quite good, very easy to make, had a lot of flavor.
This was delicious and such a good tasty way to get more vegetables in our diet. I used two yellow peppers since we don't like green and added a Vidalia onion cut into rings and Italian dressing. Loved the portobello mushrooms.