Pepper Stripe Salad Recipe
Ingredients
| Green bell pepper | 1 To taste | |
| Red bell pepper | 1 To taste | |
| Yellow bell pepper | 1 To taste | |
| Artichoke hearts - 1 (16-ounce) can , sliced in quarters | ||
| Bean sprouts | 1/4 pound | |
| Small red onion | 1 | |
| Lemon peel | 1 Teaspoon, grated | |
| Red wine vinegar | 1/2 Cup (16 tbs) (Salad oil - 1-1/2 tablespoons) | |
| Basil | 1 Tablespoon (Salad oil - 1-1/2 tablespoons) | |
| Salt | To Taste (Salad oil - 1-1/2 tablespoons) | |
| Ground pepper | 1 To taste (Salad oil - 1-1/2 tablespoons) | |
Directions
MAKING
1 In a bowl, put the green pepper, red pepper, optional yellow pepper, artichoke hearts, bean sprouts, and red onion.
2 Add in the lemon peel and toss.
3 Pour the salad oil and vinegar over the vegetables.
4 Cover tightly with a lid, and let marinate overnight.
SERVING
5 Add the basil, just before serving.
6 Correct the seasoning.
1 In a bowl, put the green pepper, red pepper, optional yellow pepper, artichoke hearts, bean sprouts, and red onion.
2 Add in the lemon peel and toss.
3 Pour the salad oil and vinegar over the vegetables.
4 Cover tightly with a lid, and let marinate overnight.
SERVING
5 Add the basil, just before serving.
6 Correct the seasoning.
Chef
