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"Hunger is the best sauce in the world."--Cervantes

Pepper Garden Salad Recipe

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This recipe for Pepper Garden Salad, by , is from Taste the Feeling of Home, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cher Manley


1 container of spring greens
1 Red Pepper
1 Yellow pepper
1 Orange pepper
2 medium white onions or 1 large onion
Goat Cheese
Large chicken breast (cooked and thinly sliced)

Potatoes cuts into wedge shapes
Olive Oil
Celery salt
Garlic Powder
Montreal Steak Spice
Dill (optional)
Chipotle or cayenne (optional)

Balsamic Vinegar
Olive Oil

The ingredients and recipe will vary depending on how many people will be dining and the dressing preference.

Prep Wedges:
Preheat oven to 400
Soak potatoes in warm water for 10 minutes.
Remove from water and pat dry.
Line a baking sheet with parchment paper.
Place wedges in large boil and coat with olive oil and spices. (Shake well)
Layer wedges on baking sheet.
Cook for 30 mins, flip then cook for 25 mins.

Prep Peppers and onions:
Cut peppers into 8 equal pieces.
Cut onions into chunks or thick rings.
Lightly toss in olive oil and Montreal Steak Spice.
Line a baking sheet with parchment paper and spread out both peppers and onions.
Bake with the wedges.

Mix spring greens and Dressing.
Spread evenly between plates.
Around the edges of plate split peppers, onions and wedges around the bed of salad.
Place sliced chicken on the top of the greens.
Place a generous helping of goat cheese on top of the chicken.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1.25 hours
Personal Notes:
Personal Notes:
This recipe was from one of our favourite Ottawa restaurants called "The Pepper Garden"




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