Bell Pepper Salad

Name: Bell Pepper Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 orange bell pepper, thinly sliced; 1/4 red onion, thinly sliced; 1 tablespoon thinly sliced chives; 2 tablespoons finely chopped parsley or other fresh herbs; 1 ½ tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 2 teaspoons sugar or maple syrup; ½ teaspoon garlic powder; 3 tablespoons olive oil; ¾ teaspoon kosher salt; fresh ground black pepper

Lunches

Dinners

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Servings: 6

Bright vegetable salad with three colored sweet peppers and onions. This recipe for salad will surprise you with its simplicity and quick prep time!

Ingredients

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/4 red onion, thinly sliced
1 tablespoon thinly sliced chives
2 tablespoons finely chopped parsley or other fresh herbs
1 ½ tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons sugar or maple syrup
½ teaspoon garlic powder
3 tablespoons olive oil
¾ teaspoon kosher salt
fresh ground black pepper

Directions

Step 1

Slice the peppers, sliced the onion, and chop the herbs. Place them in a medium bowl.
Step 2

In a small bowl, whisk together the white wine vinegar, Dijon mustard, sugar, garlic powder, olive oil, kosher salt, and a few grinds of black pepper. Taste and adjust seasonings as desired.

Bell Pepper Salad can be stored refrigerated for up to 3 days. Over time, the peppers become softer and their color fades slightly, but it's still as delicious (bring to room temperature; you may need to add some salt to revive the flavors).