Green Pepper Salad Dressing Food

GREEN PEPPER AND TOMATO SALAD

Steps:

• Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

SIMPLE GREEN SALAD AND VINAIGRETTE DRESSING

Steps:

• Place all of the vinaigrette dressing ingredients into a small jug or jar and whisk together for a few seconds, until combined.
• Place all of the salad ingredients into a large serving bowl and toss together.
• Serve the salad dressing with the salad.

GREEN PEPPER TOMATO SALAD

Steps:

• In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.

QUICK THREE-PEPPER SALAD

Steps:

• In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving.

GREEN GARDEN SALAD

Steps:

• In a jar or bottle with tight-fitting lid, combine all the dressing ingredients; shake well. Chill. Just before serving, combine greens, onion, cucumber and tomatoes in a large salad bowl. Pour desired amount of dressing over salad; toss to mix. Top with the green pepper rings.

CHOPPED GREEN SALAD WITH HERBY CHILLI DRESSING

Steps:

• Using a stick blender or the small bowl of a food processor, whizz together all the dressing ingredients. Season to taste.
• To serve, put all the salad ingredients in a large bowl, drizzle with the dressing and toss together.

MIXED GREEN SALAD WITH PARMESAN PEPPER DRESSING

Steps:

• For dressing, in medium bowl, whisk together cheese, sour cream, buttermilk, mayonnaise, garlic, mustard, lemon juice and pepper.
• Cover, and chill.
• For croutons, preheat oven to 400 degrees.
• In small bowl, whisk together oil, butter, garlic salt, thyme, basil and pepper.
• Place bread cubes on a rimmed baking sheet; drizzle with oil mixture, tossing gently to coat.
• Bake for 20 minutes, stirring occasionally.
• Note: leftover croutons can be frozen in a zip-top bag for another meal.
• For salad, in large bowl, combine salad greens, mushrooms, cucumbers and tomatoes.
• Drizzle with half of dressing, tossing gently to coat.
• Serve salad with remaining dressing and top with spiced croutons just before serving.

GREEN AND RED PEPPER SALAD

Steps:

• Pre-heat oven to 425 degrees.
• Place the peppers cut-side down on a baking sheet with a lip or a baking pan. Bake for 10 minutes. Turn peppers over and bake for an additional 5 minutes. Repeat previous step two more times. Total baking time is 25 minutes.
• Remove tray from oven and cover with a clean dishtowel for 10 minutes. The peppers should be soft and tender and you can easily slip off the skins.
• Cut the green peppers into a 1/4 inch dice. Slice the red pepper halves in half (now they will be quarters) and reserve.
• Add 1 tablespoon of oil to a non-stick skillet over medium heat. Add onions and stir for a minute, then add garlic and stir for 30 seconds. Add the green peppers, lower the heat a bit and cook for 5 minutes. Add tomatoes, cumin and cayenne and mix well. Cook an additional 6 minutes looking for the mixture to loose some of its moisture.
• Combine the ingredients for the dressing in a small bowl and whisk.
• To assemble your salad, arrange the red pepper quarters on a serving platter -- a la spokes on a wheel or flower petals. Its fine if the overlap a bit. Drizzle dressing over the red peppers. Spoon the green pepper-tomato mixture into the center -- allowing some to casually spill over.
• Alternately, you can arrange this on single serving platters with 2 red pepper quarters in a V-shape and the green pepper-tomato mixture placed where the two strips join together.
• This salad can be served chilled or at room temperature.