Sweet Bell Pepper Onion Salad Food

SWEET BELL PEPPER & ONION SALAD

Steps:

• Give the peppers a good rinse, and then, while still whole, slice them into thin rings. About 1/8 inch is best. Then carefully slice out any ribs and seeds. Slice the jalapeno into thin rings, but don't remove the inner seeds and ribs if you want to retain the heat.
• Peel and slice the onion as thinly as possible. (I used a mandoline slicer)
• Toss the peppers and onions with a little olive oil and vinegar. Let sit for about 15-20 minutes.
• Just before serving, toss with the fresh herbs. Salt and pepper to taste.

CUCUMBER SALAD WITH PEPPERS AND ONION

Steps:

• In a large serving bowl, combine the cucumbers, onion and peppers. In a small bowl, whisk vinegar and sugar. Pour over vegetables; toss to coat. Chill until serving. Serve with a slotted spoon.

TOMATO, PEPPER AND ONION SALAD

Steps:

• Combine vegetables in bowl and dress with vinegar, extra-virgin olive oil, salt and pepper.

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.

PRETTY BELL PEPPER PARTY SALAD

Steps:

• In a large bowl combine both heads of lettuce, green onions, bell peppers and cranberries.
• Saute ramen noodles, seasonings from packets, sesame seeds and almonds in 1 stick butter. Stir constantly for 2 minutes over medium-low heat. Watch carefully,.
• do not burn!
• Drain on paper towel. Set aside to cool.
• Dressing: (can make ahead).
• Put in jar and shake very well to mix.
• To serve:.
• Toss salad mixture with noodle mixture.
• Drizzle dressing over the salad, toss to coat.
• Serve immediately.
• Serves 12-15.

GRANDMA'S SWEET AND TANGY BEAN SALAD

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

CUCUMBER SALAD WITH ONION, TOMATOES AND GREEN BELL PEPPER

Steps:

• Peel the cucumbers, slit in half lengthwise and remove any large seeds and then thinly slice.
• Thinly slice the onion into half rounds.
• Dice your tomatoes (make sure that they are very ripe and full of flavor).
• Sliver the green bell pepper.
• Put the vegetables into a large serving dish/bowl. Sometimes I'll add extra cucumbers to the mixture, depending on their size.
• Add 2-3 Table. white vinegar, as desired.
• Add 2-3 Table. vegetable oil, as desired.
• Fill the bowl with water.
• Generously sprinkle with ground black pepper and especially salt. Taste to make sure that the water has a good flavor and that there is enough salt.
• Chill for a good 4 hours. Serve in small bowls or ramekins. The water that you serve with this salad is especially refreshing.
• Cooking time is the minimum chilling time.

SWEET PEPPER SALAD

Steps:

• In a salad bowl, combine the peppers, onion and lemon zest. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, basil, salt and pepper; shake well. Pour over vegetables; toss to coat. Cover and refrigerate overnight.

QUICK THREE-PEPPER SALAD

Steps:

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

SOUTHERN CABBAGE SALAD WITH SWEET ONION AND PEPPERS

Steps:

• Mix vegetables in a large bowl.
• Thoroughly combine lemon zest, lemon juice, vinegar, sugar, salt, and pepper; whisk in oil.
• Fold into vegetables.
• Season to taste with salt.
• Store up to 12 hours in the refrigerator to marry flavors.
• Return to room temperature before serving.