Pepper Salad

peppersThis multi-colored pepper salad is not only pretty but is a wonderful summer dish!

1 green bell pepper

1 orange or red bell pepper

1 yellow bell pepper

6 oz. mozzarella cheese

2 tbsp. olive oil

3/4 cup Balsamic vinegar

1 carrot

12 cherry tomatoes

whole wheat croutons

parsley for garnish

Serves 4 Combine olive oil and balsamic vinegar in a jar, shaking well to mix. Slice peppers and mozzarella cheese into long julienne strips, place in a bowl. Pour vinegar-oil dressing over the peppers and stir well. Let set for at least a half hour (or marinate overnight). Place cherry tomatoes in the center of a large shallow bowl. Place peppers into the bowl, alternating colored slices around the edge to create a flower effect keeping the cherry tomatoes in the center. Place cheese slices between the peppers. Pour the balsamic marinade over all and then shred carrot over the top. Sprinkle with croutons and parsley if desired. Keep chilled until ready to serve. Alternatively you may separate the ingredients to make individual bowls.

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