Summer eating at its best--ripe, juicy tomatoes and crisp peppers, accented with a hint of Dijon-style mustard and blue-veined cheese.
Ingredients
- 2 tablespoon olive oil or salad oil
- 2 tablespoon white wine vinegar
- 1 tablespoon thinly sliced green onion or snipped fresh chives
- 2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
- 1 teaspoon sugar
- 1/2 teaspoon Dijon-style mustard
- 1/8 teaspoon pepper
- 3 large yellow sweet peppers, thinly sliced into rings (about 3 cups)
- 3 large red tomatoes, sliced
- 2 - 3 cups spinach leaves
- 2/3 cup crumbled Gorgonzola cheese or blue cheese (3 ounces)
Preparation
- 1. For dressing, in a screw-top jar combine olive oil or salad oil, vinegar, green onion, or chives, basil, sugar, mustard, and pepper. Cover and shake well. Chill, if desired.
- 2. In a skillet cook sweet pepper rings, covered, in a small amount of boiling water for 1 to 2 minutes or just until crisp-tender; drain and cool. Chill, if desired.
- 3. To serve, arrange tomato slices and sweet pepper rings on a spinach-lined platter. Sprinkle crumbled cheese over salad. Shake dressing well; drizzle over salad.Make-Ahead Tip: Prepare dressing; cover and chill up to 24 hours. Cook peppers; drain and cool. Cover and chill up to 24 hours.
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