Wednesday, September 10, 2008

Tomato and Yellow Pepper Salad

I always eat this salad with crusty bread so I can pile the veggies on and then sop up the dressing when I'm done.  

1/3 c tarragon vinegar
3 T olive or vegetable oil
2 T chopped fresh or 2 t dried oregano leaves
1/2 t sugar
1/2 t ground mustard
1/2 t salt
1/2 t pepper
2 cloves garlic, finely chopped
2 large yellow bell peppers, sliced into thin rings
3 large tomatoes (1 1/2 lbs), sliced
Spinach leaves
2 ounces feta cheese, crumbled (1/3 cup)

Mix vinegar, oil, oregano, sugar, mustard, salt, pepper and garlic.  Place bell peppers and tomatoes in nonmetal container.  Pour vinegar mixture over vegetables.  Cover and refrigerate 1 hour to blend flavors.  Line serving platter with spinach.  Drain vegetables; place on spinach.  Sprinkle with cheese.

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