TRI-PEPPER SALAD

Tri-Pepper-Salad.jpg

1/2 cup (125 mL) olive oil
1/4 cup (50 mL) red wine vinegar
1/4 cup (50 mL) chopped fresh parsley
1 clove garlic, finely chopped
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) freshly ground pepper
6 bell peppers (2 each of green, red and yellow), thinly sliced
3 cups (750 mL) sliced fresh mushrooms
2 cups (500 mL) thinly sliced red onions
2 cups (500 mL) thinly sliced celery
1 cup (250 mL) freshly grated Parmesan cheese

To prepare dressing, whisk together oil, vinegar, parsley, garlic, salt and pepper. Combine remaining ingredients (bell peppers through Parmesan cheese) in a large bowl. Toss with dressing to coat. Cover and refrigerate until serving or for up to 4 hours. Serves 10 - 12.

 
Last updated on January 23, 2018