Tri Colored Pepper Salad W/ Vinaigrette Dressing

We have a virtual farmers market here in Western Pennsylvania where you can go on line and order all kinds of fresh fruits and vegetables and they deliver to my work place. I got a three packet of stop light sweet peppers and created this salad to take to a pot luck dinner. By the way stop light peppers are red, green and yellow

• Ready In: 25 mins
• Serves: 8
• Yields: 1/4 cup

Ingredients

• 1  red bell pepper
• 1  yellow bell pepper
• 1  green bell pepper
• 2  quarts water
• 1  tablespoon salt
• 1  garlic clove, minced
• 1  tablespoon Dijon mustard
• 1⁄2 teaspoon sugar
• 3⁄4 cup olive oil
• 1⁄4 cup  balsamic vinegar
• 1  teaspoon fresh parsley, chopped
• 1  tablespoon fresh basil, chopped
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon black pepper

Directions

1. Bring salted water to a boil.
2. Removed seeds and ribs from the pepper.
3. Cut peppers into stips about 1/2 inch thick.
4. Place peppers in boiling water and blanch for 4 minutes.
5. Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
6. Prepare dressing:
7. In a processor blend mustard, seasonings and sugar.
8. Start blending on slow speed.
9. Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
10. Adjust seasonings if more salt or pper is needed to suit your taste.
11. Set aside.
12. Layer peppers on a platter alternating the colors.
13. Pour dressing over peppers.
14. Top with fresh herbs.