I love to have a tasty salad (plus other toppings) that I can just grab in the fridge as I run out the door (yes, after I put some fresh toppings on our, etc.).
But what makes a salad great is its toppings. So I take
a fresh red pepper and have it ready to go.
Chop it up in slices, then cut those in half, and they’re about 4″ – perfect to add some flavor variety to your salad. They go well with many dressings, including french or even dabs of bbq sauce.
This is not the mostenvironmentally friendly thing I do (very small containers would work well, like large pill capsules), buy I put groups of five or six mini sliced of pepper into a small bag.
Then I put the small bags into a larger freezer bag and put it in my freezer. Whenever I want a salad with Red peppers,I just grab a bag of peppers from the freezer, a bowl of salad from the fridge, and run out the door.
If it’s summer, the peppers will actually keep the rest of the salad at a good temperature.
