Pepper-tomato salad

Yield: 4 servings

Measure Ingredient
\N \N Newspapers from the 40's to 70's

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

Red and green salad, good to serve with barbecues. 3 cups bite-size pieces tomato (4 to 5 large peeled tomatoes) 2 cups bite-size squares green pepper (2 to 3 peppers) ¼ to ⅓ cup Garlic Dressing Salt and pepper to taste Combine all ingredients; let marinate in refrigerator 1 hour or more. Toss lightly just before serving. Serve as a relish, or on lettuce if desired. Makes 4 to 6 servings.

Submitted By SALLIE KREBS On 03-04-95

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