Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Easy Roasted Pepper Salad




Source of Recipe


Internet


List of Ingredients




6 bell peppers of different colors, roasted
3 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. finely minced shallots
2 tsp. minced garlic
1 pinch thyme
2 tsp. anchovy paste (or 1/2 tsp salt)
1/3 cup fruity olive oil
1 pinch pepper


Recipe



Cut the roasted peppers into strips 1/3-inches wide, and set aside to drain in a colander.

Combine the vinegar, mustard, shallots, anchovy paste, garlic, pepper, and thyme in a mixing bowl and stir well to blend.

Slowly whisk in the olive oil in a slow stream, beating until emulsified.

Stir in the peppers, and refrigerate for at least 2 hours.

Remove from the refrigerator 1 hour before serving.

Servings: 6