Springtime has sprung! Get those capris and pretty sandals out and plan a backyard feast! What better time to eat outdoors before the sun is out in full force making us take our plates inside. You might have noticed that I hardly ever post a salad. It’s not that I don’t like salad, I truly do and order them quite frequently. I just have never been a good salad maker. Also, with there being so little tummy room, I just have always chose to fill up the tummy space with other things, like chicken fried steak, meatloaf, chocolate pie, mashed potatoes. You get the idea. But…every once in a while, I come across a salad that catches my eye and looks so simple, that I even try to skip over the baking isle at the grocery store and head over to the fresh veggies. Knowing that Easter is just a week and a half away, this recipe will go great with the potato salad I know you must be having alongside the ham or barbecue. This one will even please any vegan that happens to be there.

2 (12 oz) bags broccoli slaw mix

1 large red bell pepper, finely chopped

1 large yellow bell pepper, finely chopped

1/2 cup chopped grean onion

1 cup apple cider vinegar

1/2 cup sugar

2 teas Dijon mustard

1 teas celery seed

1 teas salt

1 teas black pepper

1/2 cup extra-light olive oil

In medium bowl, combine slaw mix, red and yellow peppers and green onion. In a separate bowl, combine vinegar, sugar, mustard, celery seed, salt and pepper. Whisk until sugar dissolves. Gradually whisk in oil until well blended.

Pour vinegar mixture over slaw mixture and toss until combined. Cover and place in fridge for at least 1 hour before serving.

Now, there, I have posted a healthy salad, so tomorrow I can go back to my regular sugary, starchy, buttery recipes.