Veg out with Sweet Mixed Pepper Salad with Cheese & Nuts. Cook red, yellow and green peppers before adding walnuts and cheese to this mixed pepper salad.
What You Need
Original recipe yields 6 servings
1 each small green, red and yellow pepper, each cut into 8 wedges
1 red onion, cut into 1/2-inch-thick wedges
1/2 cup KRAFT Zesty Lime Vinaigrette Dressing
1/4 cup chopped fresh cilantro
2 tsp. roasted ground cumin
1/3 cup KRAFT Mexican Style Finely Shredded Cheddar Pepper Jack Cheese
1/4 cup chopped PLANTERS Walnuts, toasted
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Let's Make It
Combine vegetables in large nonstick skillet.
Mix dressing, cilantro and cumin until blended; pour over vegetables. Cook on medium-high heat 10 to 15 min. or until vegetables are crisp-tender, stirring frequently. Stir in cheese.
Top with nuts.
For an extra-nice presentation, arrange 6 large romaine lettuce leaves in spoke-like fashion on platter. Mound cooked pepper salad in center of platter or on each lettuce leaf.
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* 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.