Salad: Tossed Antipasto Salad
Source of Recipe
adapted from Fabulous Fat-Free Cooking
List of Ingredients
1 sweet red bell pepper
1 yellow pepper
1/2 cup coarse chopped fresh parsley
1/2 tcup diced celery
1 medium onion, chopped
6 cherry tomatoes, cut in half
3 tablespoons water
2 tablespoons balsamic vinegar
2 teaspoons dried basil
1/2 teaspoon dried oregano
1 large clove garlic, minced
ground black pepper Recipe
Cut the red and yellow peppers in half lengthwise. Discard the stems, membranes and seeds. Line a baking sheet with foil and place the peppers, cut side down, on the sheet. Broil 4" from the heat for 10 minutes, or until the skins are blackened. Wrap the foil around the peppers, sealing the edges securely, and set aside for 10 minutes, or until the peppers are cool enugh to handle.
In a medium bowl, combine the parsley, celery, onions, tomatoes, water, vinegar, basil, oregano and garlic. Toss to blend. Remove the peppers from the foil. With a sharp paring knife, remove and discard the blackened skin. Cut the peppers into thn strips. Add to the bowl. Season to taste with black pepper. Toss to combine.
|
|
member logon
