Sweet Pepper Rainbow Salad
(click to enlarge)

Sweet Pepper Rainbow Salad


North America
Makes:
Effort:
Sched:
DoAhead:  		 1-1/4 #
**
45 min
Yes		 Attractive and delicious, this salad is good for buffets as it looks good, will not wilt, is easy to serve with tongs, and can be made ahead.

1
6
3
------
3
3
1/2
1/4
-------
#
oz
T
---
T
T
t
t
---
Sweet Peppers (1)
Red Onion
Dill, fresh
-- Dressing
Olive Oil ExtV
Vinegar, white wine  
Garlic Salt
Pepper
--------------
Make   -   (45 min)
  1. Cap PEPPERS and cut in half lengthwise. Remove seed mass, then cut into narrow strips, length and direction as you feel best.
  2. Halve ONION lengthwise (if small) or quarter lengthwise if large. Slice about 1/8 inch wide crosswise.
  3. Toss Peppers and Onions together and place in a serving bowl.
  4. Mix all (Dressing items) in a small jar.
  5. When ready to serve, shake up the jar of dressing and pour over the salad.
  6. Serve cool or cold.
NOTES:

  1. Sweet Peppers:

      Use several colors. These can be Mini Sweet Peppers or Long Sweet Peppers or Baby Bell Peppers all of which are sold in bags of multiple colors. The photo example was made with Long Sweet Peppers.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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