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Sunset Salad

Source of Recipe


Better Homes & Gardens






List of Ingredients



• -- For the Dressing --
  
• 1/2 tsp finely shredded orange peel
  
• 3 Tbsp orange juice
  
• 2 tsp snipped chives
  
• 1/2 tsp honey
  
• 1/8 tsp salt
  
• 1/8 tsp freshly ground pepper
  
• *
  
• 2 yellow sweet peppers, sliced into rings
  
• Lettuce leaves
  
• 6 to 9 plum tomatoes (or 2 to 3 medium tomatoes), sliced
  
• 1 medium orange, sliced
  
• 1 cup red cherry tomatoes, halved
  
• 1/2 cup yellow or red cherry tomatoes, halved (opt.)
  
• Fresh young leeks or chives (opt.)
  
• Freshly ground pepper (opt.)
  






Instructions



1. For the dressing, in a small bowl combine orange peel, orange juice, the 2 teaspoons chives, honey, salt, and the 1/8 teaspoon pepper. Set aside.
   
   
2. In a skillet, cook the yellow pepper rings, covered, in a small amount of boiling water for 1 to 2 minutes until crisp-tender; drain and cool. Place pepper rings in a plastic bag set in a bowl. Add dressing; close bag. Turn to coat. Chill, turning bag occasionally.
   
   
3. To serve, line a large platter with lettuce. Arrange tomato and orange slices around edge. Drain pepper rings, reserving dressing; arrange rings in an overlapping circle inside tomatoes. Fill center with red cherry tomatoes. If desired, garnish with yellow cherry tomatoes and a knot of leeks or chives. Drizzle with reserved dressing; sprinkle with pepper.
   
   Makes 4 to 6 servings.