Yellow Pepper and Red Tomato Salad
- 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 ,
- 13 g fat
- (5 g sat. fat ,
- 16 mg chol. ,
- 331 mg sodium ,
- 12 g carb. ,
- 3 g fiber ,
- 7 g pro.