Free Recipe Multicolored Pepper Salad
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Multicolored Pepper Salad Recipe
1 Yellow pepper; sliced
1 Green pepper; sliced
1 Red pepper; sliced
1 md Onion slice; (my addition)
1 tb Oil
1/2 ts Salt; (optional)
1 ts Fennel seeds
1/2 ts Dried oregono; (basil or
-thyme also work well)
lg Pinch freshly ground black
-pepper
1 tb Water
Multicolored Pepper Salad Preparation
Source: Barbara Kafka”s Microwave gourmet + Wendy Baker Arrange the peppers, by colors around a glass pie pan. cover with sliced onions and other ingredients. Cover tightly with plastic wrap and microwave on high for 6 minutes. Serve hot, warm or chilled on salad plates with lettue, tomatos, etc. as you like. I make this for Shabbat lunch, of sourse preparing it the day before and letting it sit out in the morning to serve at room temperature. Note: I find this serves four with the other slald ingredinets (lettuce, etc.) If you double it, cook for a little extra time7-9 minutes, start with 7 and check and ad time by i minute intervals. The peppers should not be cooked . just somewhat limp, but still colorful Posted to JEWISH-FOOD digest by W. Baker <wbaker@panix.com> on Sep 8, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Multicolored Pepper Salad?
If you know a better Multicolored Pepper Salad Recipe please comment below.