Gypsy Pepper Onion Salad Food

SWEET BELL PEPPER AND ONION SALAD

Steps:

• Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
• Let sit until bell peppers are slightly softened, 10-20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.

SAUTEED ONIONS AND PEPPERS

Steps:

• Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
• Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

RED PEPPER, ONION AND FETA SALAD

Steps:

• Heat gas or charcoal grill. Cut bell peppers lengthwise into quarters; remove stems, seeds and membranes. Lightly brush onion slices with oil.
• Place pepper wedges, skin side down, and onions on grill over medium heat. Cover grill; cook about 10 minutes, turning occasionally, until pepper skins are completely blackened and blistered and onions are tender.
• Set onions aside. Immediately place pepper wedges in medium bowl. Cover bowl tightly with plastic wrap. Cool 5 minutes. Peel off blackened skin; rinse quickly with water. Cut peppers into strips. Return peppers to bowl; add onions.
• In small bowl, mix 1/4 cup oil, the vinegar, garlic, salt and pepper with whisk. Add 2 tablespoons dressing to onion mixture; toss to coat. In large bowl, toss arugula with remaining dressing. Top with onion mixture, walnuts and cheese. Serve immediately.

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.

GYPSY PEPPER & ONION SALAD

Steps:

• Sweet, thin-fleshed peppers, such as Gypsy, Lipstick, and other mild peppers, are delicious sliced thin and dressed as a raw salad. Choose a mixture of yellow, orange, and red peppers. Cut them in half lengthwise and remove the stems, membranes, and seeds. Cut the peppers lengthwise into very thin slices. Peel a red onion, cut in half lengthwise, and slice very thin (there should be about half as many onions as peppers). Combine the peppers and onion, and dress with salt, a splash of red wine vinegar, and olive oil. Peel and finely chop a garlic clove, or pound it to a paste in a mortar, and add it to the peppers and onion. Let the salad marinate a bit to soften, add some chopped herbs, if you like, and serve.

TOMATO, PEPPER AND ONION SALAD

Steps:

• Combine vegetables in bowl and dress with vinegar, extra-virgin olive oil, salt and pepper.

CREAMY ONION SALAD

Steps:

• Slice the onions very thin and place them in a plastic or glass dish.
• Combine the vinegar, water, sugar, and salt.
• Mix well to dissolve the sugar and salt.
• Pour over the sliced onions and mix well.
• Put a plate on top of the onions and set a weight on it.
• A plastic bottle of oil and vinegar works well.
• Let the onions sit on the counter all day- overnight is best.
• Drain the onions (You will wonder where all the liquid came from!).
• Combine the dressing and celery seed and toss with onions.
• Put in a serving bowl and serve.

QUICK THREE-PEPPER SALAD

Steps:

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

SAUTEED ONION, GREEN PEPPER, & TOMATO SALAD

Steps:

• Heat olive oil in a large skillet. Saute the onion & pepper strips until soft & just beginning to change color.
• Add the tomatoes & cook until they are cooked through. Transfer the vegetables to a serving dish.
• Pour off half the olive oil then return skillet to the heat. Add garlic & saute over medium heat for 2 minutes.
• Remove from heat & stir in the remaining ingredients. Spoon this sauce over the vegetables.