Holiday Pepper and Endive Salad

Holiday Pepper and Endive Salad Ingredients

3 sm Heads endive; cut in	2 tb Minced onion
2 lg Red bell peppers; cut	1 sm Tomato; finely chopped
1 sm Head boston lettuce	1/2 c Extra-virgin olive oil
SALSA VINAIGRETTE	1 sm Fresh green chile;
1/4 c Red wine vinegar	cn -minced -or-
1 Clove garlic; minced	1 oz Canned green chiles

Instructions for Holiday Pepper and Endive Salad

Prepare vinaigrette and let stand at least 30 minutes at room temperature. To serve, toss endive and bell peppers with vinaigrette. Line a salad bowl with lettuce leaves and top with dressed endive and peppers. Makes 6 servings. Salsa Vinaigrette: In a jar, combine all ingredients and stir or shake until well mixed. NOTE: If Belgian Endive is not available, you may substitute 3 cups green bell pepper strips, jicama strips or sliced fresh mushrooms. (NOTE: See Parched Peppers recipe for info on how to make them) From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PepperCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Chile	Endive	Garlic	Lettuce
Olive Oil	Onion	Red Bell Pepper	Red wine vinegar
Tomato

Salads Endive Bell pepper Olive oil Onion Garlic Tomato Wine Red wine Lettuce Lunch

for flavor and categorization

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