Best Sweet Bell Pepper And Onion Salad Recipes

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.

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.

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.

TOMATO, PEPPER AND ONION SALAD

Steps:

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

GRILLED BREAD SALAD WITH SWEET PEPPERS AND ONIONS

Steps:

• Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.
• Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.
• Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.
• Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.
• Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

SWEET PEPPER AND STEAK SALAD

Steps:

• For the vinaigrette:
• Whisk the vinegar, honey, salt, and pepper together, in a small bowl, until the salt is dissolved. While whisking constantly, pour in the olive oil. Stir in the chives, taste, and adjust seasoning as desired. Set aside until ready to use.
• For the salad:
• Heat the grill to medium (350 degrees F) and rub the grate with a towel dipped in oil. Brush the vegetables all over with oil and season well with salt and pepper, to taste. Grill the vegetables, turning rarely, over medium heat until soft and charred, about 10 minutes for the onions and 15 minutes for the peppers. Remove the vegetables from the grill to a cutting board and let cool slightly. Cut the onion rings into quarters and cut the peppers into 1-inch cubes. Reserve.
• Season the steak generously with salt and freshly ground black pepper. Grill the steak until desired doneness, about 4 minutes on each side for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
• Cut the steak against the grain into 1/2-inch slices and add to a medium bowl. Pour 1/3 of the vinaigrette over the steak and toss to coat.
• Combine the peppers, onion, watercress or arugula, tomatoes, and the remaining vinaigrette in a large serving bowl, and toss to combine. Top with the steak, adjust seasoning, as desired, and serve.

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.