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Yellow Pepper and Red Tomato Salad

List of Ingredients




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
Spinach leaves
2/3 cup crumbled Gorgonzola cheese or blue cheese (3 ounces)



Recipe



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.

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.

To serve, arrange tomato slices and sweet pepper rings on a spinach-lined platter. Sprinkle crumbled cheese atop salad. Shake dressing well; drizzle atop salad. Makes 4 to 6 servings.

Note: You can prepare dressing; cover and chill up to 24 hours. Cook peppers; drain and cool. Cover and chill up to 24 hours.

Better Homes & Garden

posted by Cynthia Bowan on Family Fare