Sweet Pepper Salad

Serves 6

3 med. green peppers, thinly sliced
1 med. sweet red pepper, thinly sliced
1 med. red onion, thinly sliced
1 tsp. grated lemon peel
½ c. red wine vinegar
4½ tsp. vegetable oil
1 T. minced fresh basil
1 T. sugar
¼ tsp. salt
1/8 tsp. pepper

In a salad bowl, combine the peppers, onion and lemon peel. Combine vinegar and oil; pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, add the basil, sugar, salt & pepper; mix well.

Elaine Burke
Front Royal

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