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Yellow Pepper and Red Tomato Salad




Source of Recipe


Marla


Recipe Introduction


Summer eating at its best--ripe, juicy tomatoes and crisp peppers, accented with a hint of Dijon-style mustard and blue-veined cheese.



List of Ingredients




Yellow Pepper and Red Tomato Salad


� 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
� 2 - 3 cups spinach leaves
� 2/3 cup crumbled Gorgonzola cheese or blue cheese (3 ounces)


Recipe




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.

Make-Ahead Tip: Prepare dressing; cover and chill up to 24 hours. Cook peppers; drain and cool. Cover and chill up to 24 hours.

4 Servings