Tri Colored Pepper Salad W/ Vinaigrette Dressing

Recipe by School Chef
READY IN: 25mins
SERVES: 8
YIELD: 1/4 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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