bell peppers are firmly on the list of veggies I don't care for. In fact, I often a dish with lots of peppers gets skipped completly by me because the flavor is so pervasive.
Worth a shot. I'm also willing to try Lex's suggestion of banana peppers. My tastes are definitely evolving as I get older. For instance, I ate tomato soup all the time this winter and up til this year, I've never even been willing to try it, let alone enjoy it.
Something that's helped me make the same recipes interesting is using different spices. I put curry or balsamic vinegar in my tuna salad, or ancho on my veggie burgers.
As for salads, I'm a fan of slivered almonds for some healthy fat, I like craisins for flavor, grated parmesan is good since a little goes a long way. The old WW trick of dipping fork tines in dressing instead of pouring dressing on the salad makes less dressing stretch farther.
I've taken a liking to banana peppers in salads, too.
I fondly recall eating at a very nice restaurant that had pistachios in the salad and was thinking a nut might add some nice flavor. I love almonds and I wonder about pine nuts - they seem to have a distinct flavor that would be picked up.
I used to use the dipped tines for salad all the time, but in actuality, I prefer a fairly dry salad and its not really an issue. I *shudder* when I see the ranch left in the bottom of the salad bowl after joe is done. Ranch is a fine dip, but I've never liked it on salads.
I've never been a fan of peppers, although I admit thats bell rather than banana - maybe I should try them out.
Just be careful about which nuts or seeds you use, some can carry a lot of fat and calories. Almonds are on the 'safer' end where you don't have to control portions quite so closely, but others are more touchy, nutritionals-wise.
As for dressings, I love balsamic vinegar, and I splash that on salads. I don't even add oil, just the vinegar. Then again, I also like pickles and add pickle slices to salads.
Banana peppers are more like a sweeter jalapeno than a bell pepper.
I would recommend edemame. You can buy it at Target already shelled in the frozen isle. Its a very mild flavor, and alot of protein. A small handful changes up the taste. Fresh peas or canned beans of other types can be good too. I don't like canned peas or even warmed up peas, but cold in salad is different somehow.
I like to put olive slices in (black and green), sunflower seeds, almond slivers.
Dicing up apple and tossing in a handful of walnuts with a lighter sweet dressing is something different. Orange slices in salad can be good too.
I also agree to try yellow, orange or red peppers diced up. MUCH smoother flaver than bell pepper.
Alfalfa sprouts are pretty interesting texture and mushrooms. I never used to like them, I do now.
Do you like onion at all? The purple sweet ones diced small have good flavor and not too stingy.
Good luck, sounds like you are making a lot of good choices already.
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damn, I'm picky!
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As for salads, I'm a fan of slivered almonds for some healthy fat, I like craisins for flavor, grated parmesan is good since a little goes a long way. The old WW trick of dipping fork tines in dressing instead of pouring dressing on the salad makes less dressing stretch farther.
I've taken a liking to banana peppers in salads, too.
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I used to use the dipped tines for salad all the time, but in actuality, I prefer a fairly dry salad and its not really an issue. I *shudder* when I see the ranch left in the bottom of the salad bowl after joe is done. Ranch is a fine dip, but I've never liked it on salads.
I've never been a fan of peppers, although I admit thats bell rather than banana - maybe I should try them out.
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As for dressings, I love balsamic vinegar, and I splash that on salads. I don't even add oil, just the vinegar. Then again, I also like pickles and add pickle slices to salads.
Banana peppers are more like a sweeter jalapeno than a bell pepper.
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I like to put olive slices in (black and green), sunflower seeds, almond slivers.
Dicing up apple and tossing in a handful of walnuts with a lighter sweet dressing is something different. Orange slices in salad can be good too.
I also agree to try yellow, orange or red peppers diced up. MUCH smoother flaver than bell pepper.
Alfalfa sprouts are pretty interesting texture and mushrooms. I never used to like them, I do now.
Do you like onion at all? The purple sweet ones diced small have good flavor and not too stingy.
Good luck, sounds like you are making a lot of good choices already.
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