SWEET BELL PEPPER SALAD
Olivia and I are both busy using everything our gardens are producing.  We are canning and freezing the abundance they produce this time of year.  One delicious food that seems to be doing quite well this year is the peppers.  This delicious and pleasing to the eye recipe came from www.lowcarbmaven.com and features peppers are a star ingredient.

If you have never tried fennel, you really should.  It is crisp, slightly sweet and blends well in this recipe with the sweetness of the mixed bell peppers and the onion.  The feta cheese adds a nice tangy bite and the dressing is simple but wonderfully seasoned with your favorite herbs.  Olivia and I are especially fond of using fresh basil, tarragon, and basil this time of year. 

When garden produce is at its peak like it is right now, you can experiment with making a variety of salads made from whatever you have.  It doesn't have to be on a bed of lettuce and can include just about anything you like.  Try this delightful recipe.  You will no doubt find the variety of flavors pleasing and the fresh crunch very satisfying.  Enjoy!
-Nanette

Sweet Bell Pepper Salad

Ingredients

• 1 pound mixed bell peppers, sliced
• 1 fennel bulb, sliced thinly
• 2 ounces onion, sliced thinly (if using strong onion, see note)*
• 2 oz feta cheese crumbled
• 1/2 tsp garlic, minced

Dressing (See note)

• 3 tbsp extra virgin olive oil
• 2 tbsp Champagne vinegar (or rice wine vinegar)
• 1/2 tsp Fines Herbs (or your favorite herbs: basil, parsley, tarragon, dill)
• 1/4 tsp salt
• 1 pinch pepper

Instructions

*If using strong onions, slice and soak the onions in 2 tbsp white vinegar and 1/4 cup of water for 10-15 minutes. Drain, then use.

1. Slice the vegetables and add to a medium - large serving bowl.
2. Mix ingredients for the dressing. Make sure to rub the fines herbs between your fingers or rub on your palm to break the up to release their flavor.
3. Toss and taste to adjust seasoning. Add the feta cheese and toss gently. Serve cold. NOTE: Tastes better if left to sit in the refrigerator for an hour before serving.
4. Serves 6 at 4.4g net carbs per serving.
5. NOTE: For an easier version, you can use your favorite oil and vinegar salad dressing instead of making your own.