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Rainbow Pepper and Feta Salad




Source of Recipe


Internet


List of Ingredients




1 large mild sweet red onion
2 medium purple peppers
2 medium red peppers
2 medium green peppers
2 medium gold peppers
2 tablespoons salad oil
2 tablespoons balsamic vinegar
1/2 teaspoon honey
1/2 teaspoon white pepper
r 1/2 teaspoon fennel seeds, crushed
1/8 teaspoon ground cumin
1 can large ripe, pitted black olives
1/4 pound feta cheese, crumbled


Recipe



Peel onion: cut onion from top to bottom into 8 wedge to loosen onion layers. Cut purple, red, green, and yellow peppers into 1/2 inch wide strips. In a 12 inch skillet over medium heat, heat salad oil and cook onion until translucent. Add peppers, continue cooking until peppers are tender, but still crisp. In large bowl combine balsamic vinegar, honey, white pepper, fennel seeds, and cumin. Add vegetable mixture, olives, and feta cheese. Toss gently to mix well. Can either be served warm or chilled.