| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Belgian |
Salad |
6 |
Servings |
INGREDIENTS
| 3 |
|
Heads endive, cut in |
|
|
1/4-inch strips |
|
|
lengthwise |
| 2 |
|
Red bell peppers, cut |
|
|
in long 1/4-inch strips |
| 1 |
|
Head boston lettuce |
| 1/4 |
c |
Red wine vinegar |
| 1 |
|
Clove garlic, minced |
| 2 |
T |
Minced onion |
| 1 |
|
Tomato, finely chopped |
| 1/2 |
c |
Extra-virgin olive oil |
| 1 |
|
Fresh green chile |
|
|
parched peeled seeded & |
|
|
minced -or- |
| 1 |
oz |
Canned green chiles |
INSTRUCTIONS
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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“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”