When I say spicy, I mean it. If you can't take the heat in this dish, top it with some yogurt, extra cukes, or have some cool water on hand. Also - this is my entry for the Living La Vida Local blogging even over at Muffin Love. Check it out & wish me luck! Sorry abou the not-so-appetizing picture...I didn't realize I hadn't captured "the perfect photo" until after I'd eaten it. A star (*) next to the ingredient means that it was purchased at my local farmer's market. A side note - I am now on the Foodie Blogroll!
SPICY VEGETABLE SALAD
This easy dish goes great with any kind of grain. Makes good leftovers, too. Serves 2-3.
- 1 red bell pepper, sliced into bite-sized piece*
- 1 onion, sliced into spears*
- 1-2 small pickling cucumbers*
- 2 large carrots, peeled & sliced into circles
- olive oil
- ¼ tsp. cayenne pepper
- ¼ tumeric
Sautee the onion and carrots in olive oil and seasoning until the onions are slightly brown. Add the red bell pepper and continue to cook for 1-2 minutes. Transfer to a plate, top with pickling cucumbers & enjoy.