Nuernberg Red Bell Pepper Salad Food

EASY RED BELL PEPPER AND FETA SALAD

Steps:

• Combine bell peppers, feta cheese, and onion in a large bowl.
• Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

SWEET BELL PEPPER AND ONION SALAD

Steps:

• Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
• Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

QUICK THREE-PEPPER SALAD

Steps:

• In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.

SUMMER PEPPER SALAD

Steps:

• In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

BELL PEPPER SALAD

Steps:

• Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

BROCCOLI AND RED BELL PEPPER SALAD

Steps:

• Trim broccoli and separate the florets into bite-size pieces.
• Peel the stem and cut it into quarter inch discs.
• Blanch the broccoli by dropping it into a large pot of boiling water for approximately 1 1/2 to 2 minutes, then dropping it into a bowl of ice water to stop the cooking process.
• Drain and dry broccoli.
• Roughly dice the red bell pepper and finely dice the onion.
• In large bowl, combine the broccoli, bell pepper, onion, capers and olives.
• Whisk together the olive oil, vinegar (or lemon juice), sugar, garlic, marjoram and salt and pepper.
• Toss the dressing with the vegetables and refrigerate in an airtight container.
• Adjust the seasoning if desired after twoenty-four hours.
• Broccoli will lose its bright green color after about three days, but salad should keep for five days.

FRESH BELL PEPPER CUCUMBER SALAD

Steps:

• Start by peeling your cucumbers and slicing them in half length wise.
• Use a spoon to scoop out the pulpy center with the seeds. (see photo in post body)
• Slice the cucumber into 1/4 inch thick half moons.
• Slice the red onion in half and remove the outer layers.
• You are going to cut the half in half again, but you don't need to cut all the way through - just to the root like in the picture in the post step-by-step above. This makes it easier and quick to cut.
• Then slice the onion very thinly.
• Cut the bell pepper in half and remove the seeds and ribs.
• Cut each half into fourths length wise, so you have thick strips. (see photo in post body)
• Then, keeping them parallel to you so that your knife goes across the width not the length, cut each wide strip into thin strips width wise.
• Place all the cut veggies into a bowl large enough so that you will be able to mix in the dressing.
• To prepare the yogurt dressing, place the yogurt into a bowl small bowl.
• Zest half a lemon into the bowl, cut the lemon in half, and squeeze all of the juice into the bowl as well. (Squeeze over a mesh strainer to avoid seeds)
• Thinly slice the scallions and roughly chop the cilantro, then put those into the bowl with the other ingredients.
• Add your pepper, salt, and cumin, then give it all a good stir.
• Pour all of the dressing over the veggies and mix until thoroughly combined.
• Serve immediately or chill until ready.

SWEET BELL PEPPER SALAD

Steps:

• *If using strong onions, slice and soak the onions in 2 tbsp white vinegar and 1/4 cup of water for 10-15 minutes. Drain, then use.
• Slice the vegetables and add to a medium - large serving bowl.
• Mix ingredients for the dressing. Make sure to rub the fines herbs between your fingers or rub on your palm to break the up to release their flavor.
• Toss and taste to adjust seasoning. Add the feta cheese and toss gently. Serve cold. NOTE: Tastes better if left to sit in the refrigerator for an hour before serving.
• Serves 6 at 4.4g net carbs per serving.
• NOTE: For an easier version, you can use your favorite oil and vinegar salad dressing instead of making your own.

POTATO, CUCUMBER, AND RED BELL PEPPER SALAD WITH CHIVE

Steps:

• Place the diced potatoes in a large pot and cover them with plenty of water. Cover the pot and bring to a boil over high heat. Remove the lid, stir gently, then continue to cook over medium-high heat for about 8 to 10 minutes, until the potatoes are fork-tender, but not falling apart. Transfer them to a colander and rinse with cold water to stop the cooking. Set aside to drain.
• If the cucumber is waxed or if the skin tastes bitter, peel it. Dice the cucumber and set aside in a large bowl. In a small bowl, whisk together the mayonnaise, mustard, salt, pepper, and chives.
• Add the potatoes, onion, and bellpepper to the cucumber in the bowl. Pour the dressing over the mixture and toss gently until well combined. Chill before serving.