This is a fresh, crisp salad that is also good for the heart. This tasty salad goes well with just about any meat, poultry, fish or pasta dish.
Recipe:
1 red Pepper
1 Yellow Pepper
1/2 Cucumber
1/4 Red Onion
1 C. Black Olives or Green Olives
4 Roma Tomatoes
3 T. Chopped Garlic
1/2 C. Fresh Herbs
3/4 C. Baslamic Vinegar
Salt and Pepper
Instructions:
Chop and slice all of the above vegetables to desired size. Add Baslamic Vinegar and salt & pepper to taste. Throw into an airtight container. Allow to marinate for at least one hour in the refrigerator.
Make this salad about you, and your love of fresh vegetables. I tend to slice all of mine into julienne strips. But what works for me may not work for you.
Serving Suggestions:
Serve over a bed of cold pasta.
Serve over a bed of fresh greens.
Serve with grilled fish or poultry.
Add some cubed cooked chicken.
Tips From Chef Bek:
- The longer your salad marinates, the better the flavor.
- Julienne: Slice vegetable into 2-inch x 1/4-inch slices. Stack the slices and cut into lengthwise 1/8-inch or 1/4-inch strips.
- When chopping garlic, toss about 1/4 teaspoon of kosher salt into the mixture. This will keep your garlic from dancing around the cutting board.
- Dried herbs can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
- Don't have Balsamic Vinegar; replace it with your favorite Fat Free Italian Dressing.
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