Bell Pepper Slaw

A delightful side dish raw or cooked. Use a food processor to slice up a variety of colors of bell peppers. You may want to consider adding chopped celery and or a few thinly sliced sweet onions to the mix.

In a separate bowl mix the dressing. 2 tbsp olive oil, 1 tbsp white vinegar, dash of salt and pepper. Dash of dried chives and dried oregano.

Once you incorporate the dressing, add the desired amount of bell peppers and serve room temperature.

For an excellent left-over snack, leave remaining bell peppers to marinate in the dressing and sautee the next day for a warm version of this salad.

I served last night with chicken and a bed of white rice. Yum!