Carrot and bell pepper salad with Italian dressing

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
Panzanella
Paneer Chaat Sandwich
Share with us what you like in your lunch box.
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More with carrots

Looking to do some more with carrots? Here are some tried and tested recipes 

Carrot fries and hung yogurt relish

South Indian Style carrot salad

Methi gajar ki Sabji

Redoing content

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

with italian dressing

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course sidedish, Soups and salad

Servings 2 people

Calories 343 kcal

Ingredients

  

1x2x3x

• 2 cups sliced carrots
• 1 cup bell peppers red and yellow, sliced
• 1/2 cup golden raisins
• 2 tbsp almond flakes toasted

for dressing

• 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)

Instructions

 

• 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.
  

Nutrition

Calories: 343kcalCarbohydrates: 66gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 464mgPotassium: 742mgFiber: 10gSugar: 58g

Tried this recipe?Let us know how it was!