This multi-colored mini pepper and purple kale salad keeps beautifully for about one week in a ziplock bag, sealed tightly.  The lower picture shows how it is stored in the refrigerator. I personally like a Tahini Dressing or any creamy dressing to compliment this colorful garden bouquet.

1 bunch purple kale, washed and thoroughly dried and torn fine.  Remove stems.
4 each mini size yellow, red and orange peppers                          
4 green scallions, sliced
8 medium radishes, sliced
2 c. red cabbage, sliced fine
1/2 c. celery sliced fine

After making up the salad in a large bowl, put it in a ziplock bag for storage in the refrigerator.  Save cut stems in a small ziplock bag for a stir-fry or for steaming.