Colorful Crunch Salad

By / Photography By Melina Hammer | February 19, 2018

Ingredients

  • 4 red, orange, and yellow bell peppers, cored and sliced into thin, bite-size strips
  • 2 celery stalks, diced
  • 1 handful green beans, ends trimmed, sliced into thin coins
  • ¼ cup chopped fresh parsley
  • 2 tablespoons capers, rinsed and chopped
  • 2 tablespoons olive oil
  • 2 teaspoons sherry or champagne vinegar
  • Freshly ground black pepper
  • ⅓ cup slivered almonds

Preparation

Arrange almonds in a single layer on a toaster oven tray. Toast for 4 minutes, or until they become fragrant and their edges turn golden. You may agitate pan halfway through, circulating the almonds for even toasting. Transfer them to a small dish.

Layer the peppers, celery, green beans, parsley, and capers onto a serving platter. Toss slightly to incorporate. Drizzle the salad with the olive oil and vinegar, season with pepper, and scatter the toasted almonds on top. Serve immediately.

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Ingredients

  • 4 red, orange, and yellow bell peppers, cored and sliced into thin, bite-size strips
  • 2 celery stalks, diced
  • 1 handful green beans, ends trimmed, sliced into thin coins
  • ¼ cup chopped fresh parsley
  • 2 tablespoons capers, rinsed and chopped
  • 2 tablespoons olive oil
  • 2 teaspoons sherry or champagne vinegar
  • Freshly ground black pepper
  • ⅓ cup slivered almonds
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