Laura’s Recipe: Green Salad with Bell Pepper

I’ve been eating a lot of this lately. It is refreshing and forgiving. Use what vegetables and cheese you have in your fridge — my favorites are listed below. If you have never made a balsamic vinaigrette before, please try it. It is cheaper and healthier than bottled dressings.

What you need:

2 Tbs. crumbled feta or soft goat cheese

4 cups salad greens, washed and dried

1/2 red bell pepper, cut in small pieces

1 Tbs. Dijon mustard

2 1/2 Tbs. vinegar

1/4 tsp. honey

2 Tbs. extra virgin olive oil

salt and pepper to taste


1. In the bottom of a medium-sized bowl, whisk mustard, vinegar, honey, salt and pepper.

2. Slowly pour in the olive oil while whisking continuously. Voila, a vinaigrette!

3. Toss greens, cheese and bell pepper with dressing in the bowl.

4. Plate and eat.

Yields one large or two small salads.