Marinated Tri-Color Pepper Salad

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