Tri Colored Pepper Salad W/ Vinaigrette Dressing |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We have a virtual farmers market here in Western Pennsylvania where you can go on line and order all kinds of fresh fruits and vegetables and they deliver to my work place. I got a three packet of stop light sweet peppers and created this salad to take to a pot luck dinner. By the way stop light peppers are red, green and yellow Ingredients:
1 red bell pepper |
1 yellow bell pepper |
1 green bell pepper |
2 quarts water |
1 tablespoon salt |
1 garlic clove, minced |
1 tablespoon dijon mustard |
1/2 teaspoon sugar |
3/4 cup olive oil |
1/4 cup balsamic vinegar |
1 teaspoon fresh parsley, chopped |
1 tablespoon fresh basil, chopped |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Bring salted water to a boil.
2. Removed seeds and ribs from the pepper.
3. Cut peppers into stips about 1/2 inch thick.
4. Place peppers in boiling water and blanch for 4 minutes.
5. Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
6. Prepare dressing:.
7. In a processor blend mustard, seasonings and sugar.
8. Start blending on slow speed.
9. Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
10. Adjust seasonings if more salt or pper is needed to suit your taste.
11. Set aside.
12. Layer peppers on a platter alternating the colors.
13. Pour dressing over peppers.
14. Top with fresh herbs.
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