This recipe is from the Company's Coming Salads Cookbook. It's excellent, and a main stay in our house. I can't eat onions or peppers so this salad is "plain" to many, but I love it. If I'm serving it to company I put the peppers and onions on the side in seperate bowls allowing the guests to add their own. I find this eliminates any problems and it also stops the salad from being drenched in the pepper and onion flavours.