Tangy Bell Pepper Salad Recipe
Simple salad of crisp bell peppers, chopped onion, and a tangy-sweet oil and vinegar dressing.
Prep Time15 minutes mins
Refrigeration8 hours hrs
Total Time8 hours hrs 15 minutes mins
Course: Salad
Cuisine: American
Keyword: Simple
Servings: 6
Calories: 49kcal
Author: Janna/Fit As A Fiddle Life
1 Knife
1 Covered Container
- 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