HAPPY MEMORIAL DAY!
I’m usually pretty patient and calm, but my internet service has really gotten to me these past few weeks. We had the company send someone out to look at the connection and hopefully we’re back on track. I’ve missed having my internet…
This weekend was Memorial Day weekend, the kick off to summer. Our weekend was filled with several barbecues and I wanted to share a few recipes that I made. Today is my pepper salad recipe, just as appeasing to the palette as they eyes. Hubster and my MIL were really hesitant about this salad, but I insisted that’s what I was taking. Turns out everyone found a different way to enjoy it. I ate mine as a side dish, one person mixed it in with his pasta salad, another put it on top of a burger, one on top of a hot dog. It enhanced anything to added it to…
1 green pepper, 1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper, 2 jalapeño peppers, 1 shallot, 1/4 c. vegetable oil, 1 Tbsp. Dijon mustard, 2 limes, fresh ground sea salt, fresh cracked black pepper
Cut peppers and mince shallot, set aside in bowl. Whisk together oil, mustard, lime juice, lime zest, salt and pepper. Pour dressing over peppers and toss gently. Place in refrigerator and allow to set for several hours before serving.
*Bonus if you can get ahold of a purple bell pepper or white bell pepper.
What was on your plate this weekend??