These no-cook coconut overnight oats will be creamy by morning and require no preparation for a delicious, nutritious meal that won’t make you feel deprived. To make preparation simple, combine all ingredients in a 12-ounce mason jar and shake briskly.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 4 red bell peppers, sliced
- 1 (8 ounce) package crumbled feta cheese
- 1 onion, finely chopped
- 6 tablespoons olive oil
- 6 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- salt and freshly ground black pepper, to taste
- 1 pinch white sugar
Instructions
- Combine bell peppers, feta cheese, and onion in a large bowl.
- Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 11 g |
| Sodium | 716 mg |
| Sugars | 13 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This was certainly easy! I didn’t looooove the dressing, it was a little thin for my tastes. Next time I think I would try a different dressing, and maybe thin slices of red onion instead of finely chopped white onion.
So easy and light! I used yellow, green and red bell peppers for color and kept the vinaigrette separate and added it as we ate it.
too much dressing for the pepper and cheese portions but everyone enjoyed it. We added kalamata olives
I make this salad a lot in the summer, I often vary the peppers and also sometimes add cucumbers. Super delicious