Summer is the perfect season for salads, especially raw ones. The variety of vegetables and fruits available this time of year is amazing and most of what you find is beautiful and ready for eating.
Different colored bell peppers form the base of this salad, accompanied with other seasonal veggies, some raw and others steamed, but feel free to use whatever you have on hand or your favorites. Use this recipe as a general guide, and then add or remove to satisfy your craving.
This salad is perfect for a light, refreshing beach lunch, paired with fried fish, grilled chicken or any other protein. If you’re vegan, you could also add marinated tofu in some soy sauce. Toss in pineapple or grapes to make this summer-veggie salad even more delicious.
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