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    • Holiday Pepper and Endive Salad

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    CATEGORY CUISINE TAG YIELD
    Grains Belgian Salad 6 Servings

    INGREDIENTS

    3 sm Heads endive; cut in 1/4-inch strips lengthwise
    2 lg Red bell peppers; cut in long; 1/4-inch strips
    1 sm Head boston lettuce
    1/4 c Red wine vinegar
    1 Clove garlic; minced
    2 tb Minced onion
    1 sm Tomato; finely chopped
    1/2 c Extra-virgin olive oil
    1 sm Fresh green chile; parched; peeled, seeded & minced -or-
    1 oz Canned green chiles

    INSTRUCTIONS

    SALSA VINAIGRETTE
Prepare vinaigrette and let stand at least 30 minutes at room temperature.
To serve, toss endive and bell peppers with vinaigrette. Line a salad bowl
with lettuce leaves and top with dressed endive and peppers. Makes 6
servings. Salsa Vinaigrette: In a jar, combine all ingredients and stir or
shake until well mixed.
NOTE: If Belgian Endive is not available, you may substitute 3 cups green
bell pepper strips, jicama strips or sliced fresh mushrooms. (NOTE: See
'Parched Peppers' recipe for info on how to make them)
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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