Bell Pepper Salad
Crunchy rainbow bell pepper salad in a flavorful Dijon mustard vinaigrette is a feast for the eyes and the stomach!
Servings: 6
Ingredients
- 4 multi-colored bell peppers thinly sliced, about ¼-inch wide, about 4 cups
- ½ small red onion very thinly sliced, about ⅛-inch wide, about ½ cup
- ⅓ cup extra virgin olive oil
- 1 tablespoon dijon mustard
- ¼ cup freshly squeezed lemon juice
- 2 garlic cloves minced
- ½ teaspoon kosher salt
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon freshly ground black pepper
Instructions
- Place the bell peppers and onions in a large mixing bowl.
- Combine the olive oil, mustard, lemon juice, garlic, salt, oregano, red pepper flakes, black pepper in a jar. Cover tightly and shake well to combine.
- Pour the dressing over the vegetables and toss well. Cover with a lid or saran wrap. Refrigerate until ready to serve.
Nutrition
Calories: 133kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 225mg | Potassium: 189mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2486IU | Vitamin C: 103mg | Calcium: 11mg | Iron: 0.5mg