Yellow Pepper and Red Tomato Salad

Here's summer eating at its best -- ripe, juicy tomatoes and crisp sweet peppers, accented with a Dijon-style dressing and Gorgonzola cheese.

Yellow Pepper and Red Tomato Salad + enlarge image
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Makes:
4 servings
Yields:
4 to 6 (side-dish) servings
Start to Finish:
20 mins
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Yellow Pepper and Red Tomato Salad

Ingredients
2
tablespoons olive oil or salad oil
2
tablespoons white wine vinegar
1
tablespoon thinly sliced green onion or snipped fresh chives
2
teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1
teaspoon sugar
1/2
teaspoon Dijon-style mustard
1/8
teaspoon pepper
3
large yellow sweet peppers, thinly sliced into rings (about 3 cups)
3
large red tomatoes, sliced
 
Spinach leaves
2/3
cup crumbled Gorgonzola cheese or blue cheese (3 ounces)

Directions

  1. For dressing, in a screw-top jar combine olive oil or salad oil, vinegar, green onion, or chives, basil, sugar, mustard, and pepper. Cover and shake well. Chill, if desired.
  2. In a skillet cook sweet pepper rings, covered, in a small amount of boiling water for 1 to 2 minutes or just until crisp-tender; drain and cool. Chill, if desired.
  3. To serve, arrange tomato slices and sweet pepper rings on a spinach-lined platter. Sprinkle crumbled cheese over salad. Shake dressing well; drizzle over salad. Makes 4 to 6 side-dish servings.

From the Test Kitchen

Prepare dressing; cover and chill up to 24 hours. Cook peppers; drain and cool. Cover and chill up to 24 hours.

Nutrition Facts

(Yellow Pepper and Red Tomato Salad)
    Per serving:
  • 182 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 16 mg chol.,
  • 331 mg sodium,
  • 12 g carb.,
  • 3 g fiber,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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