Grilled Three-Pepper Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I have been cooking since my mother taught me how at an early age. I enjoy it, and I'm always trying new recipes. This one's both flavorful and colorful. -Ruth Wickard, York, Pennsylvania Ingredients:
2 each large green, sweet red and yellow peppers, cut into 1-inch pieces |
1 large red onion, halved and thinly sliced |
1 pound bulk mozzarella cheese, cut into bite-size cubes |
1 can (6 ounces) pitted ripe olives, drained and halved |
vinaigrette: |
2/3 cup olive oil |
1/3 cup red wine vinegar |
2 tablespoons lemon juice |
2 tablespoons dijon mustard |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1/2 teaspoon cayenne pepper |
1/2 teaspoon garlic powder |
Directions:
1. Thread peppers onto metal or soaked wooden skewers; grill or broil for 10-12 minutes or until edges are browned. Remove from skewers and place in a large bowl.
2. Add onion, mozzarella and olives; toss gently. Cover and refrigerate.
3. In a jar with tight-fitting lid, combine vinaigrette ingredients, shake well. Pour over the pepper mixture just before serving; toss to coat. Yield: 10-12 servings.
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