Yellow Pepper and Red Tomato Salad
tablespoons olive oil or salad oil
tablespoons white wine vinegar
teaspoon Dijon-style mustard
large yellow sweet peppers, thinly sliced into rings (about 3 cups)
large red tomatoes, sliced
cup crumbled Gorgonzola cheese or blue cheese (3 ounces)
- 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.
- 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.
- 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