Bell Pepper Salad
Sweet peppers and onions shine in this zesty, refreshing salad with bright Mediterranean flavor.
Allowed for Ideal Protein phases 1 to 3.
Serving size
2
Ingredients
- 4 (4 cups) Multicolored Bell Peppers, thinly sliced
- ½ Small Red Onion, very thinly sliced (about ½ cup)
- ⅓ cup Extra-virgin Olive Oil
- 1 tbsp. Dijon Mustard
- ¼ cup. Freshly Squeezed Lemon Juice
- 2 Garlic Cloves, minced
- ½ tsp. Kosher Salt
- 1 tsp. Dried Oregano
- ¼ tsp. Crushed Red Pepper Flakes
- ¼ tsp. Freshly Ground Black Pepper
Preparation
Step 1
Place sliced bell peppers and red onion in a large mixing bowl.
Step 2
In a separate small bowl, whisk together olive oil, dijon mustard, lemon juice, garlic, salt, oregano, red pepper flakes, and black pepper until smooth.
Step 3
Pour the dressing over the peppers and onions. Toss well to coat evenly.
Step 4
Let sit for 10–15 minutes to allow flavors to meld, or refrigerate until ready to serve. Enjoy!
