It is getting cooler with the weather and the salads are no longer the fond addition to the dinner table. We all want something warm. Yet, I really don’t like the idea of standing up in the kitchen after work and stirring that soup coz we need something warm. So this carrot and bell pepper salad comes in quite handy.
The colours are the ones that really pop on this carrot and bell pepper salad, on those dreary long hours on the feet at work. the light Italian style dressing is a perfect complement to the carrots here. Honestly, I don’t like pasta to go with the salad. I like toasted garlic bread with that generous sprinkle of oregano.
Lunch box perfect
Here is why I am partial to this carrot and bell pepper salad. This salad is so good in the winter months in the lunch box. Can you hear the leftovers working up for lunch? This is that perfect one that keeps up the promise of light eating.
Pin this for later – Carrot and bell pepper salad with Italian dressing
Here are my top 5 lunch box favourites
Stuffed Curry bun
Quinoa salad bowl
Peas lemon rice pulao
Paneer Chaat Sandwich
Share with us what you like in your lunch box.
When you make this recipe do tag us. You can keep in touch with us through our Instagram @mildlyindian or by our Facebook page @mildlyindian
More with carrots
Looking to do some more with carrots? Here are some tried and tested recipes
As my blog experience is improving I am working on better photography, retesting the recipes and bringing in content more relevant to your reading experience. With this idea in mind, I am submitting the content to Foodies Redoing posts. the content and photographs of this have been revamped from 6 years ago when I started writing this blog. So you can feel the difference from the one-liners I wrote to a few more words that I pen currently.
Enjoy reading the posts as these are a collection of memories and ideas that we are collecting along our journey.
Carrot And Bell Pepper Salad
- 2 cups sliced carrots
- 1 cup bell peppers red and yellow, sliced
- 1/2 cup golden raisins
- 2 tbsp almond flakes toasted
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Lemon juice
- 1 tsp honey ( use agave nectar if vegan)
- salt to taste
- crushed black pepper
- 1 clove garlic (crushed)
- 6-8 basil leaves
- 10 oregano (Fresh or dried)
- Slice and dice the carrot and peppers and add to a salad mixing bowl
- Toast the almond flakes gently on a warm pan and set aside
- Add the golden raisins to the salad with the toasted almonds
- Into another small bowl add all the ingredients for the dressing and whisk till combined smooth.
- Pour the dressing over the salad and toss all well together.
- Enjoy the salad with crusty garlic toasts.