Chopped-pepper salad - country cooking
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Olive oil |
| 3 | tablespoons | Cider vinegar |
| 2 | smalls | Cloves garlic, finely chopped |
| 1 | tablespoon | Chopped fresh parsley leaves |
| 1 | tablespoon | Chopped fresh or 1/2 t dried basil leaves |
| 1 | tablespoon | Chopped green onion |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Dry mustard |
| ⅛ | teaspoon | Ground black pepper |
| 1 | Stalk celery, coarsely chopped | |
| 1 | medium | Cucumber, peeled and coarsely chopped |
| 2 | eaches | Large sweet red and green peppers, seeded and coarsely chopped |
| 1 | large | Banana pepper or sweet yellow pepper, seeded and coarsely chopped |
Directions
1. In large bowl, whisk together oil, vinegar, garlic, parsley, basil, green onion, salt, mustard, and black pepper.
2. Add celery, cucumber, and peppers; toss until coated with dressing.
Cover and refrigerate until ready to serve.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary