Cucumber Pepper Salad

Pepper and Cucumber Salad
4 mini sweet peppers, cut into rings (or 1 regular pepper seeded and cut into strips)
1/2 hot house (or English) cucumber, halved and sliced into half moons
6 tbsp canola oil
2 tbsp white wine vinegar
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp sugar
pinch of dried dill
pinch of pepper

Throw the veggies in a bowl. Throw the other stuff in a baby Mason jar, slap the lid on it, and shake it like you’re a one-person dance party. (You can whisk it in a bowl, but where’s the fun in that? Also, with a jar, you can easily pop leftover dressing into the fridge.) Dress the veggies to your liking, and eat straight out of the bowl.

NOTE  use the sweet baby peppers that come in a nifty cellophane bag. I don’t bother seeding them or removing the membranes. They’re tiny. They make for fast and easy chopping–I just take off the nubbins from the pointy ends and chop till I get the to top.