Bell Pepper Salad

This recipe is simple and is a crowd-pleaser in my family. This one is for you Aunt Michelle. You always say you love it, but can never remember you had it before.

What you need:

Bell peppers (any colour(s))

Renée’s Balsamic Vinaigrette Salad Dressing

Apetina Feta Cheese Cubes

How to Prep:

Dice up your bell peppers. I normally use a mixture of red, orange, and yellow, but I only had red peppers in my fridge when I made it this time. Place them in a container that has an air-tight lid. Pour over Renée’s Balsamic Vinaigrette Dressing (I use a generous amount, so when I shake the container, all the peppers are coated). Add in the cubed feta cheese. Put the lid on the container and shake it. Place the container in the fridge overnight, giving it another shake before you go to bed to recoat the peppers. The next day your salad will be ready to go. The peppers will have absorbed some of the flavour from the dressing. You can eat this on its own or you can use it as a topper on a regular salad or in sandwich wraps.

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