Holiday Pepper and Endive Salad

Categories: Salad

Serves: 6 Servings

Ingredients:

3 sm Heads endive; cut in
-1/4-inch strips lengthwise
2 lg Red bell peppers; cut
-in long; 1/4-inch strips
1 sm Head boston lettuce

Instructions:
-----------------------------SALSA VINAIGRETTE-----------------------------
1/4 c Red wine vinegar
1 Clove garlic; minced
2 tb Minced onion
1 sm Tomato; finely chopped
1/2 c Extra-virgin olive oil
1 sm Fresh green chile;
-parched; peeled, seeded &
cn -minced -or-
1 oz Canned green chiles

Prepare vinaigrette and let stand at least 30 minutes at room temperature.
To serve, toss endive and bell peppers with vinaigrette. Line a salad bowl
with lettuce leaves and top with dressed endive and peppers. Makes 6
servings. Salsa Vinaigrette: In a jar, combine all ingredients and stir or
shake until well mixed.

NOTE: If Belgian Endive is not available, you may substitute 3 cups green
bell pepper strips, jicama strips or sliced fresh mushrooms. (NOTE: See
'Parched Peppers' recipe for info on how to make them)

From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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