Multicolored Pepper Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Yellow pepper, sliced
1: Green pepper, sliced
1: Red pepper, sliced
1 medium: Onion slice, (my addition)
1 tbsp: Oil,
1/2 tsp: Salt, (optional)
1 tsp: Fennel seeds,
1/2 tsp: Dried oregono, (basil or thyme also work well)
lg Pinch freshly ground black pepper,
1 tbsp: Water,
Directions:
Source: Barbara Kafkas Microwave gourmet + Wendy Baker
Arrange the peppers, by colors around a glass pie pan. cover with sliced
onions and other ingredients. Cover tightly with plastic wrap and microwave
on high for 6 minutes. Serve hot, warm or chilled on salad plates with
lettue, tomatos, etc. as you like. I make this for Shabbat lunch, of sourse
preparing it the day before and letting it sit out in the morning to serve
at room temperature.
Note: I find this serves four with the other slald ingredinets (lettuce,
etc.) If you double it, cook for a little extra time7-9 minutes, start with
7 and check and ad time by i minute intervals. The peppers should not be
"cooked". just somewhat limp, but still colorful
Posted to JEWISH-FOOD digest by "W. Baker" on Sep 8,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Arrange the peppers, by colors around a glass pie pan. cover with sliced
onions and other ingredients. Cover tightly with plastic wrap and microwave
on high for 6 minutes. Serve hot, warm or chilled on salad plates with
lettue, tomatos, etc. as you like. I make this for Shabbat lunch, of sourse
preparing it the day before and letting it sit out in the morning to serve
at room temperature.
Note: I find this serves four with the other slald ingredinets (lettuce,
etc.) If you double it, cook for a little extra time7-9 minutes, start with
7 and check and ad time by i minute intervals. The peppers should not be
"cooked". just somewhat limp, but still colorful
Posted to JEWISH-FOOD digest by "W. Baker"
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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