Red pepper salad

Yield: 4 servings

Measure Ingredient
2 Roasted red peppers; peeled, seeded,
And sliced
1 tablespoon Sherry vinegar
3 tablespoons Extra-virgin olive oil
1 tablespoon Chopped fresh oregano
Salt; to taste
Freshly-ground black pepper; to taste
Grilled sliced bread; for serving

In a large bowl add the peppers, vinegar, oil and oregano. Toss and season with salt and pepper to taste. Serve with sliced grilled bread. This recipe yields 4 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B42 broadcast 09-23-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

09-24-1998

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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