Fact: I’m generally not a fan of salad. Especially when cooking for one person, it feels like a lot of legwork for a fridge full of half-used vegetables, and since I usually opt out of salad dressing anyway, I’m more likely to settle down with a bowl of chopped carrots and avoid the whole fuss. When I do make salads, I either go decadent, because goat cheese & toasted nuts make me love anything, or one-stop, for something hearty enough to be a meal in itself and so better justify the chopping time.
This salad is one of the latter. It’s got protein on top of the vegetables, it has enough going on that it doesn’t get boring as a main course, and it keeps well for leftovers without getting wilty. Plus, this time of year, when I’m straining to find greenness anywhere, it acts like vitamin D for the eyes – the bright colours make me happy.
Bell Pepper Salad with Tuna & Egg
slightly adapted from Fresh
1 garlic clove, minced
1 1/2 tbsp red wine vinegar (or to taste)
1/4 cup olive oil (or to taste)
1 green bell pepper, chopped
1 yellow bell pepper, chopped
3 tomatoes, cut into wedges
3 handfuls of baby spinach leaves
2 tins of tuna, drained
4 hard-boiled eggs, quartered
1 cup flat-leaf parsley, chopped
1. Mix garlic, vinegar, olive oil, peppers & tomatoes together in a large bowl. Top with tuna, eggs & parsley, and gently toss.
2. Serve over spinach leaves. Season with salt and pepper to taste.