Tomato And Yellow Pepper Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Just ran across an old favorite and wanted to share. This is a wonderful summer salad. Recipe and photo from a 1999 book called On The Grill Ingredients:
1/3 c tarragon white wine vinegar |
3 tbl canola oil |
2 tbl chopped fresh or 2 tsp dried oregano leaves |
1/2 tsp sugar |
1/2 tsp dry mustard |
1/2 tsp salt |
2 cloves garlic, finely chopped |
2 lrg yellow bell peppers, sliced into rings |
3 lrg tomatoes, sliced (about 1 1/2 lbs) |
spinach leaves |
2 ounces feta, crumbled |
Directions:
1. Mix vinegar, oil, oregano, sugar, mustard, salt, pepper and garlic.
2. Carefully place sliced peppers and tomatoes into a resealable freezer bag or glass dish
3. Pour mixture over vegetables
4. Cover and refrigerate 1 hour to blend flavors
5. Line a serving plate with spinach leaves
6. Drain vegetables; arrange on spinach
7. Sprinkle with cheese
8. Note: Color of peppers is your choice
9. Note: Leftovers can be tossed with pasta and served hot or cold
|
|