A colorful complement to virtually any main dish. The dressing is sweet and tangy. To keep the nuts crunchy, serve them on the side. Thanks, HD!

Pepper Crunch Salad
- Cooking and Prep: 1 h 40 m
- Serves: 8
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Contains:
Ingredients (14)
Salad
Dressing
Topping
Start Cooking
Prepare the Salad
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Slice pepper into strips (I cut each pepper into four and then sliced widthwise). Put in large bowl.
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Add chopped dill and parsley and mix gently. Set aside.
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Mix all dressing ingredients in a small container. Shake well.
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Pour over salad and toss to coat. This should be done a few hours before serving to allow veggies to absorb the flavor of the dressing.
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Top with any or all of the nuts. (You can chop the nuts, aside from the pine nuts, by placing them in a bag and banging them several times with a meat mallet.)
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If the peppers are fresh, they don’t get soggy, and this salad will still be perfect a day or two later.
This dressing keeps for a long time in the fridge. It is delicious served over lettuce, too.
Credits
Photography: Daniel Lailah
Styling: Michal Leibowitz