Fresh Rainbow Pepper Salad

Fresh Rainbow Pepper Salad

This salad is a very quick and delicious side salad (as long as you have a mandoline) that is refreshing but still filling. That, and the color is a nice contrast on a plate that can be otherwise bland.
We threw this together to go alongside some baked trout, and it was a nice balance.  Feel free to add some other spices in to mix and match your favorite salads.  I promise to do some more experimentation with this concept this summer to beat the heat. 

Ingredients

• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 2-3 stalks of celery
• 1/4 of a red onion
• 3/4 tablespoon coconut vinegar
• 3/4 tablespoon extra virgin olive oil
• Salt and pepper to taste

Method

1. Slice the peppers, celery stalks, and the onion thinly using a mandoline.  After this, I used a knife to quarter the slices so that the salad would be manageable with a fork.
2. Mix the sliced items and the rest of your ingredients in a large bowl.  I used a slightly larger tupperware bowl so I could just put on the lid and shake vigorously--mixing is lame.
3. Allow the salad to sit for at least 15 minutes. (The longer it can rest, the better the flavors will blend.) **Note: the coconut vinegar seemed incredibly strong and harsh upon adding it, but it blended nicely into the salad after some time in the refrigerator. **
4. Serve and enjoy!