Pepper Salad (Ensalada De Ajis Dulces)

---------- Recipe via Meal-Master (tm) v8.02

Title: Pepper Salad (Ensalada De Ajis Dulces)
Categories: Salads, Misc.
Yield: 8 servings



---------------L.A. TIMES FOOD SECTION 5/92---------------
6 lg Sweet red & green peppers
; roasted
1 lg Spanish onion; thinly sliced
1 c Greek olives
1/2 c Light-tasting olive oil
1/4 c Red wine vinegar
1 sm Clove garlic; pressed thru
; garlic press
1 ts Salt - scant
1 ts Sugar - scant
1 tb Water

Place roasted pepper strips on serving dish. Cover
with onion slices, separated into rings. Scatter
olives over. Combine olive oil, vinegar, garlic, salt,
sugar and water in blender. Pour over salad. Cover
with plastic wrap. Refrigerate at least 1 hour, no
more than 4 hours. Serve chilled. Gently toss salad
before serving.
To roast peppers, cut sides off in four slabs.
Arrange, skin side up, on baking sheet lined with
foil. Broil 6 inches from heat until skin is
blackened. Wrap in foil lining. Slip off skin when
cool enough to handle.
Each serving contains about: 166 caslories; 392 mg
sodium; 0 cholesterol; 14 grams fat; 6 grams
carbohydrates; 1 gram protein; 0.37 gram fiber.
Presented by: Abby Mandel, L.A. Times, Good Cooking,
5/7/92, page H9

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