This red bell pepper vinaigrette is great with most any salad and tastes delicious with fresh or roasted vegetables. It’s natural sweetness tastes adds great flavor to your salad and wonderful nutrients. You will have extra vinaigrette which can be stored in fridge for about a week. Sprinkle your salad with some crispy black garlic (Trader Joe’s carries some that is delicious).

A healthy salad delicious any day of the week

Serves 2


for salad:

  • 8 ounces baby kale (any lettuce of choice works)
  • 1 hard boiled egg
  • 1/2 cup quick pickled onions (recipe below)
  • 1 tomato sliced
  • 1 cup chickpeas
  • 2 tablespoons olive oil
  • Kosher salt and pepper
  • crushed red pepper (optional)
  • Handful pitted Kalamata olives
  • Black garlic salt (optional)

for vinaigrette:

  • 2 red bell peppers
  • 1 clove garlic
  • 1/3 cup white balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

quick pickled red onions:

  • 2 small red onions, thinly sliced
  • 2 cups rice vinegar, other white vinegar will work
  • 2 cups water
  • 1/3 cup granulated sugar
  • 2 tablespoons kosher salt
  • 1 garlic clove


for pickled onions:

Thinly slice the onions, (I like to use a mandoline). Heat vinegar, water, sugar, salt in medium saucepan and heat until sugar and salt dissolve. Place onions in a large measuring cup or glass jar, pour vinegar mixture over remaining ingredients. Let cool and eventually transfer to fridge to store. Onions are ready when they turn bright pink (about 1 hour)

for salad:

Preheat oven to 425. Line a baking sheet with foil. Place red peppers on the foil and roast for about 30 minutes, turning once during the process to char all sides. Remove from oven and wrap in the foil allowing the peppers to sweat and cool for about 20 minutes. Once cool enough to handle, peel skin off the peppers and discard seed and stems. Blend all ingredients for dressing in blender adding water if too thick.

Toss okra in olive oil and toss with salt, pepper and garlic powder. Roast in oven for about 25 minutes until tender and golden (tossing halfway through). Remove from oven and allow to cool.

Assemble salad on platter or bowl. Place okra, tomatoes, chickpeas, pickled onions and egg on top of lettuce. Drizzle with dressing and sprinkle with desired seasoning. Enjoy!