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Yellow Pepper and Red Tomato Salad
Ingredients
-
2
tablespoons olive oil or salad oil
-
2
tablespoons white wine vinegar
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1
tablespoon thinly sliced green onion or snipped fresh chives
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2
teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
-
1
teaspoon sugar
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1/2
teaspoon Dijon-style mustard
-
1/8
teaspoon pepper
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3
large yellow sweet peppers, thinly sliced into rings (about 3 cups)
-
3
large red tomatoes, sliced
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Spinach leaves
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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
- Make Ahead Tip 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)
- Servings Per Recipe 4,
- Calories 182,
- Protein (gm) 7,
- Carbohydrate (gm) 12,
- Fat, total (gm) 13,
- Cholesterol (mg) 16,
- Saturated fat (gm) 5,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 309,
- Vitamin C (mg) 272,
- Sodium (mg) 331,
- Calcium (DV %) 141,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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