This simple bell pepper salad is easy to make with fresh oranges bringing balance to sweet, crunchy mini bell peppers. Chopped fresh parsley and green onions lends a bit of brightness to the salad, too.
Course: Salad, Side Dish
Keyword: citrus, green onions, onions, vegetables
Author: Jenny McGruther
Large Mixing Bowl
1 ½poundsmini bell peppers(cored, seeded, and sliced into thin strips)
Gently toss the bell peppers, oranges, red onion, green onions, and parsley into a large mixing bowl. Sprinkle the salad with salt and pink pepper, if using, and then let it sit at room temperature for about 10 minutes.
Drizzle the olive oil and lemon juice over the salad, and then serve. Store any leftovers in a tightly sealed container in the fridge for up to 3 days.