Pepper Salad
Description
We haven’t been away, it’s just been really hot and really busy – a lot of barbecue, salads and sandwiches. I’m thinking that once school starts up and our schedule returns, I shall delve into my new recipe pile once again. Old favorites to remember though – Pork Sate, Frozen Lemon Pie, and others like ham steak grilled with honey mustard, sausage (taken out of the casings and sauteed) quesadillas with peppers, and of course Potato Salad. The idea for this salad came from Everyday Food and we enjoyed it with flank steak (marinated in the freezer with store-bought Korean barbecue sauce), sliced as thin as possible and served on lettuce leaves with rice and spiced soybean paste. Really great, and this was a very tasty, really pretty addition. Enjoy!
Ingredients
Pepper Salad
3 sweet peppers, different colors, cut into matchsticks
1 piece of celery, cut into matchsticks
2 mini cucumbers, cut into matchsticks
Dressing
2 T. EACH canola oil AND mirin (or maybe 1/2 T. sugar)
3 T. seasoned rice vinegar
1 t. Dijon mustard
salt and pepper – if you think it needs it
sesame seeds for decoration – though I didn’t have any
Instructions
Put all of the dressing ingredients into a small container with a solid lid and give it a good shake to combine – or whisk it in a small bowl. Toss the dressing with all of the vegetables (you probably won’t need all of the dressing), and garnish with some sesame seeds.
- Category: Salad
