Three Pepper Cheese Salad Serves 4
4 ounces mozzarella cheese, shredded 1 green pepper, sliced in thin strips 1 red pepper, sliced in thin strips 1 yellow pepper, sliced in thin strips 1 red onion, thinly sliced Italian vinaigrette: 1 teaspoon Dijon mustard 2 tablespoons white wine vinegar 1 1/2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried 1/3 cup olive oil Salt and freshly ground pepper to taste Place the mozzarella in a bowl with the peppers and onion. To make the vinaigrette, whisk together the mustard, vinegar and oregano in a small bowl. Whisk in the olive oil. The mixture should thicken slightly. Season with salt and pepper. Pour the vinaigrette over the peppers. This can be made up to twelve hours ahead. Roasted peppers can be substituted for the fresh peppers. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
