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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.

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  • Makes: 4 servings
  • Yields: 4 to 6 (side-dish) servings
  • Start to Finish: 20 mins

Yellow Pepper and Red Tomato Salad

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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