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Marinated Tri-Color Pepper Salad

March 22, 2012 by overtimecook 10 Comments

I won’t deny it. I have a love/hate relationship with salads.

On the one hand, when I go into hard-core dieting mode, my supper most nights consists of a huuuuuge bowl of salad with my protein cut into little chunks inside of it. (And by protein, obviously I mean grilled chicken breast, because I’m a super picky eater and that’s pretty much the only diet-friendly protein I’ll eat.) I’m always amazed at the level of satisfaction I can get in terms of the satisfaction to calorie ratio. (Diet math is all about calculating that ratio and eating foods with the high ratios. Trust me. I’m an expert.)

Here’s the problem though. In order for me to eat salad, it’s got to be pretty much perfect. No drizzling some oil and vinegar over a couple of lettuce leaves. Nosiree. Not for me. Salad dressings have to be just right, tossed in a nice big bowl until everything is evenly coated and then I can enjoy it. Leftover salads? Salads made in advance? For. Get. It. Not gonna happen.

Sorry if that made me sound like a spoiled brat, but I had to explain why I never have salads for lunch. Ever. Yes, I did go through that entire into to explain why I have salads for lunch. Is that a problem or something?

When I say “never,” what I meant was “not until I made this salad for lunch.” Now I have salad for lunch all the time. This salad. Yeah, it’s not a lettuce salad, but it’s full of veggies and absolutely delicious. And not only can it be made in advance, but it kind of has to. I know, awesome, right?

I’ve mentioned before how that simplest things in life are often the best, right? Well, this is one of those best, simple things.

Marinated Tri-Color Pepper Salad

Ingredients:

1 red pepper
1 yellow pepper
1 orange pepper
2 scallions
2 Tablespoons olive oil
1 Tablespoon Vinegar
1 teaspoon kosher salt
1 teaspoon sugar or sweetener
Pinch black pepper
Instructions:
Dice the peppers and place in a small bowl. Slice the scallions very thin, and add to bowl.

Add the oil, vinegar, salt, sugar (if desired) and pepper. Toss to evenly coat everything.

Place in fridge and leave to sit for a couple of hours or overnight.

Note: you don’t have to use all three colors, if the orange and/or yellow are very expensive, but it definitely improves things!

Enjoy!

How’s everyone’s Pesach cleaning coming along? Ready for some chometz-consuming recipes? Stay tuned! And as always, thanks for coming by! -Miriam

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Filed Under: Healthy, Salads, Uncategorized Tagged With: Healthy, Recipes, salad


Comments

  1. Sarah says

    March 22, 2012 at 11:12 pm

    Wow! As salad go, this one looks delicious and it is beautiful too! Great pics!

    Reply
  2. sarah. says

    March 23, 2012 at 3:46 pm

    yum. just the type of summery salad i like 🙂

    Reply
  3. Paula says

    March 24, 2012 at 11:32 am

    The colours in these photos are stunning!

    Reply
  4. Choc Chip Uru says

    March 26, 2012 at 4:02 pm

    This pepper salad is so colourful and springtime-y 😀
    Love it
    And great photography too!

    Cheers
    Choc Chip Uru
    Latest: Jaffa Fudge Nutella Cookie + More

    Reply
  5. Tali Simon says

    March 31, 2012 at 3:46 pm

    Just found this recipe via your Pesach round-up and added it to my Pesach menu!

    Reply
  6. Riki says

    October 24, 2012 at 6:31 pm

    Made this last night and just had some it is amazing

    Reply
  7. cookernotabaker says

    October 10, 2013 at 8:01 pm

    Now try it by roasting the pepper or peppers. Before cutting it up.. And maybe add some lemon juice.. 🙂

    Reply
  8. Devorah says

    January 8, 2014 at 5:37 pm

    How do you think it would come out without the sweetener…?

    Reply
    • overtimecook says

      January 10, 2014 at 2:46 am

      Fine!

      Reply
  9. Chaya says

    May 17, 2016 at 9:50 pm

    Just made it tonight and it turned out scrumptious! I’ll definitely be making this salad again 🙂

    Reply

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