Sweet Bell Pepper Salad

This recipe is shared with permission from Kim at Low Carb Maven. Click here for the original recipe and notes, and explore her website for lots of other low-carb recipe ideas.

Servings: 6

Ingredients:

• 1 pound mixed bell peppers, sliced thinly
• 1 fennel bulb, sliced thinly
• 2 ounces onion, sliced thinly (if using strong onion, see note)*
• 2 oz feta cheese, crumbled
• ½ teaspoon garlic, minced

For the Dressing (see note)**

• 3 tablespoons extra virgin olive oil
• 2 tablespoons Champagne vinegar (or rice wine vinegar)
• ½ teaspoon herbs (I use Fines Herbs which is a mix of dried chives, chervil, tarragon and parsley, but you can use other herbs like basil, parsley, tarragon, and dill)
• ¼ teaspoon salt
• 1 pinch pepper

Instructions:

1. Slice the vegetables and add to a large serving bowl.
2. Mix ingredients for the dressing. Make sure to rub the herbs between your fingers or on your palm to release their flavor.
3. Toss and taste to adjust seasoning. Add the feta cheese and toss gently.
4. Serve cold. If possible, let it sit in the refrigerator for an hour before serving.

Notes:

*If using strong onions, slice and soak them in 2 tablespoons white vinegar and ¼ cup of water for 10-15 minutes. Drain, then use.

**For an easier version, you can use your favorite oil and vinegar salad dressing instead of making your own.

Nutritional Information for 1 Serving (I divide this by eye. One serving is ⅙ of the recipe):

Calories: 112, Fat: 9g, Carbs: 6.4g, Fiber: 2g, Sugar 4g, Protein 2g