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Bell Pepper and Goat Cheese Salad


  • 2 red bell peppers
  • 2 yellow bell peppers
  • 6 scallions chopped
  • 1 bag mixed greens
  • 1 tbsp capers
  • 6 oz goat cheese
  • Vinaigrette Dressing
  • 4 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Vinegar (apple cider, white, whatever you like)
  • 1 Tbsp Honey
  • Juice of 1/2 lemon
  • Salt and Pepper to taste


Cut each bell pepper in half and remove the cores and seeds. Then cut into thin strips. You can sauté or broil the bell peppers. I sautéed them for 15 minutes in olive oil until they are soft and the skin was slightly charred. Transfer the bell peppers to a bowl.

Arrange the mixed greens on a platter and add the bell peppers. Add the Vinaigrette sprinkle over the scallions, capers, and goat cheese.