Tangy Bell Pepper Salad Recipe
Simple salad of crisp bell peppers, chopped onion, and a tangy-sweet oil and vinegar dressing.
- 2 1/2 ounces green bell pepper 1/2 pepper
- 5 ounces bell pepper orange, yellow, red; 1/2 pepper
- 1/4 cup onions finely chopped
- 1/8 cup sugar
- 2 tbsp vinegar white wine
- 1 tbsp olive oil extra virgin
- 1/8 tsp pepper
- 1/8 tsp salt
- 1/2 tsp thyme fresh
Rinse and chop peppers into 1/2-1 inch strips and add to a glass bowl with a lid.
Chop onion into fine pieces. Add to peppers.
Whisk vinegar and olive oil until they become creamy. Add sugar and continue to whisk until sugar dissolves. Add salt and pepper and chopped herbs.
Pour vinegar dressing over peppers and onion. Toss peppers to coat. Cover dish and refrigerate for 8 hours. Serve with a slotted spoon.
Calories: 49kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 82mg | Fiber: 1g | Sugar: 6g | Vitamin A: 792IU | Vitamin C: 40mg | Calcium: 6mg | Iron: 1mg