Easy Roasted Pepper Salad

Categories: Salads

Serves: 6 Servings

Ingredients:

6 Bell peppers of different co
2 ts Minced garlic
1 tb Finely minced shallots
1 pn Thyme
1 tb Dijon mustard
2 ts Anchovy paste (or 1/2 t salt
3 tb Balsamic vinegar
1/3 c Fruity olive oil
1 pn Pepper

Instructions:
CUT THE PEPPERS into strips 1/3-in wide, and drain in a colander. Combine
the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Previous: Easy Roasted Chicken | Next: Easy Roasted Vegetable Pasta Sauce