Start by preparing your ingredients by finely dicing onion, shredding carrot, thinly slicing bell peppers, chopping green onions and cutting up bologna.

Heat a skillet on medium-low heat and add about 1 tablespoon of oil. (do not add more or your salad will be too greasy)

Add onion to the skillet and saute for about 4-5 minutes or until slightly translucent, then add carrot and saute mixing occasionally for even cooking and avoid burning for another 4-5 minutes or until the carrot is slightly tender. Add sliced bell peppers and season with a pinch of salt. Saute for another 3-4 minutes or until the pepper is semi cooked yet still has a crunch to it. (you need the crunch so do not overcook the peppers)

Once your vegetables are cooked, take them off the heat and allow them to cool.

Bring the salad together into a bowl by adding cooked vegetables, chopped green onions, sliced bologna, garlic and mayo. Season with more salt and pepper if needed.

This salad can be served right away or keep it refrigerated until it is ready to serve.

Because the vegetables are cooked, this salad can withstand 2-3 days in the fridge without going bad.

Enjoy!