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Ingredients
2 ½ tablespoons red wine vinegar
2 ½ tablespoons olive oil
3 scallions, thinly sliced
2 ½ large red bell peppers, cut in julienne strips
5 Kirby cucumbers, scrubbed or 2 large regular peeled cucum bers, cut into batons
Freshly ground black pepper to taste
2 ½ tablespoons chopped fresh chives
Nutritional analysis per serving (5 servings)
17 grams carbs; 134 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 12 milligrams sodium; 3 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk vinegar with oil in salad bowl and stir in scallions. Add red peppers and cucumbers; toss with pepper. Sprinkle with chives and serve.
Private Notes
Comments
I don't care for raw red bell peppers and only made this dish because they were in the fridge and I didn't want them to go to waste. My friend loved it, but the surprise was that I ended up eating a good portion of it. This is a winner salad, no idea why such a simple preparation should completely transform its ingredients, but it definitely did.
I made this but used sherry vinegar instead of red wine. I used a mandolin for the veggies. This salad was a huge hit! Who knew something so simple could be so tasty?
I don't care for raw red bell peppers and only made this dish because they were in the fridge and I didn't want them to go to waste. My friend loved it, but the surprise was that I ended up eating a good portion of it. This is a winner salad, no idea why such a simple preparation should completely transform its ingredients, but it definitely did.