Spicy Pepper Salad
Get your greens on with Dahlia;
With vacation right around the corner, this week has been an “eat out the fridge” kind of week in an effort not to waste food and to save money before heading out of town. As I started sifting through the veggie drawer last night, I noticed a bag of baby peppers that were almost on their way out. Luckily I caught them in time, but decided to sautee them just to be safe. However, I think that this salad would be just as delish with crisp, fresh peppers instead of the sauteed version, although I would definitely still cook the onions. That being said, this version turned out to be pretty darn good. I’ve been craving Thai food recently and I think that’s what made me make this dish, although it tastes nothing like Thai food at all. I guess it was really hot chili oil that I was craving, and this salad definitely had a serious kick that set my craving at ease (for now at least). Like any recipe, you can play around with this one to suit your palate, be it raw veggies, less spicy or even spicier. I served this with grilled, grass-fed iron steak and it was an awesome pairing.
Hope you enjoy! Bon appetit!
Spicy Pepper Salad
- 1/2 container Olivia’s Organics Spring Mix
- 4 baby bell peppers (orange, red & yellow) or 1-2 regular sized peppers, sliced into strips
- 1/2 yellow onion, sliced thin
- 2-3 oz sheep’s milk feta
- 2 Tbsp hot chili oil
- salt & pepper, to taste
- Slice onions and peppers into thin strips.
- Heat pan with non-stick spray or oil.
- Add onions and sweat until soft.
- Add peppers and sautee until fully cooked. (Note, you can use water or vegetable broth to keep pan from burning if veggies start to stick) Once cooked through, remove from heat and let cool.
- While veggies are cooling, toss greens with 1 Tbsp chili oil, salt and pepper.
- Once veggies have cooled, top greens with the pepper mixture.
- Add feta. Drizzle remaining oil over the veggies and feta.
Serve and enjoy!
For more salad recipes check out creativegreens.blogspot.com