Grilled Three-pepper Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Peppers from the garden are perfect for this awesome summer salad. Not only does it taste great, it is easy and very pretty when finished. Ingredients:
vinaigrette |
2/3 cup olive oil |
1/3 cup red wine vinegar |
2 tablespoons fresh lemon juice |
2 tablespoons dijon mustard |
1 tablespoon fresh basil, minced |
1/2 teaspoon cayenne pepper |
1/2 teaspoon garlic powder |
peppers |
2 large green peppers, cut into 1-inch pieces (no seeds) |
2 large sweet red peppers, cut into 1-inch pieces (no seeds) |
2 large yellow peppers, cut into 1-inch pieces (no seeds) |
1 large red onion, peeled, halved and thinly sliced. |
1 pound bulk mozzarella cheese,cut into bite-sized cubes |
1 can pitted black olives, drained and halved. |
Directions:
1. In a jar with a tight-ftting lid, combine all the ingredients for the vinaigrette; Shake well.
2. Refrigerate until ready to use.
3. Thread pepper pieces, alternating colors, onto metal or soaked wooden skewers.
4. Grill, or broil, for 10-12 minutes, or until the edges are browned.
5. Remove from skewers and put into large bowl.
6. Add onion slices, mozzarella bites and olives.
7. Toss lightly.
8. Cover and refrigerate for about 15 minutes.
9. Pour the vinaigrette mixture over peppers just before serving, toss to coat.
10. Serve.
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