Drain all but pepper salad.
Mix together.
Sprinkle oregano to taste.
Best if let sit for a couple of days before using.
Add diced pepperoni before serving (optional).
BROIL the bell pepper halves for about 10 minutes
emove ribs and seeds. Cut pepper lengthways into 1 inch strips
Broil the pepper halves for about 5 minutes,
horoughly.
For the chili pepper dressing:
Strip the cilantro
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
Mix black-eyed peas, green pepper, onion, jalapeno pepper, salad dressing and tomato.
Serve with tortilla chips.
In a large bowl, prepare salad dressing by mixing the cilantro,
brown sugar, paprika,cayenne pepper, salt and pepper. Mix together. Rub on
0 minutes.
ROASTED PEPPERS SALAD: Slice the roasted chiles and
Preheat broiler. Arrange pepper and chili, skin-side up,
ith basil. Season. Serve the salad drizzled with the remaining 1
CHIVE VINAGRETTE:
In lg bowl wisk together all vinagrette ingredients.
SALAD:
Clean and halve mushrooms, add to bowl with vinagrette.
Add red pepper, cheese and parsley.
Toss to coat and let stand for 1 hour.
MAKE AHEAD:
Make, cover and chill for up to 24 hours.
Wash and drain lettuces. Drain water chestnuts. Mix all in a bowl and sprinkle evenly with salt and pepper. Cut open a bag of Fritos and mash them. Then sprinkle on top. Recommended for dressing is a light, perhaps citrusy, vinagrette.
1. Bend together mayo, vinegar, mustard, sugar, salt, and pepper till creamy.
2. Stir dressing into macaroni, peppers, parsley, and green onions till well blended.
3. Chill for at least 3 hours. ENJOY....
Heat 1 tbsp oil in a frying pan and saute the pepper and onions over medium heat for 5 mins. Allow to cool.
In a bowl, mix the lime juice and zest with the sugar. Season with salt and black pepper. Gradually whisk in 4 tbsp oil.
In a separate bowl, mix the pepper, onions, beans, lettuce, cheese and chili. Drizzle over the dressing and serve with tortilla chips.
Slice mushrooms, seed red and green peppers, chop finely then chop shallots.
Combine parsley, French dressing, salt and pepper, mix well, add vegetables and toss well.
Place 5 cups water, onion, thyme, bay leaf and peppercorns in a large saucepan on medium heat. Bring to a boil. Reduce the heat to low and simmer for 5 mins.
Add the chicken and simmer for 5-10 mins until cooked through. Remove from the heat. Cover and cool chicken in the liquid.
For the dressing, whisk all the ingredients in a small bowl. Season to taste.
Shred the chicken. Place in a bowl with the artichokes, chickpeas, pepper, arugula, onion and olives. Drizzle with dressing just before serving.
honey, lemon juice, salt and pepper.
Stir in curry mixture
nd season with salt and pepper.
Meanwhile, bring a large