Calico
Pepper Salad
Make this a day ahead.
- 4 cups (1L) small mushrooms, halved
- 4 cups (1L) small Tomatoes
on-the-vine, halved, or reg. tomatoes quartered
- 1 c. (250 ml) black olives, pitted (Calamata
olives are great)
- 2 cups (500 ml) Cucumbers,
chopped coarsely and drained well
- 1 each Red, Orange and
Yellow Bell Pepper, thinly sliced
- 1 cup (250 ml) finely chopped purple or
green onions
- 1 can (19 oz/540 ml) garbanzo beans or chick
peas, drained
- 2 heads BC Hot House Butter Lettuce
Dressing:
- ¾ cup (180 ml) plain yogurt, can use low
fat
- ½ cup (125 ml) mayonnaise, can use low fat
- 2 tablespoons (30 ml) light olive oil
- 1 tablespoon (15 ml) lemon juice
- 2 cloves garlic
- crushed Pepper to taste
- ½ teaspoon (2.5 ml) tumeric
- 1 teaspoon (5 ml) mild curry
- 2 teaspoon (10 ml) cumin
- ¼ cup (60 ml) fresh dill, chopped, or 1½
teaspoons (7 ml) dried)
Recipe Method
Whisk together the dressing ingredients
and refrigerate
A day ahead or morning of serving (best made a day
ahead): In a large salad bowl, toss all vegetables, except the lettuce. Add
enough dressing to coat all well. Cover and refrigerate. Serve on a bed of
lettuce. Pass more dressing over if there is any left. Note: Will keep up to 3
days in fridge
For a tasty lunch, stuff in pita bread. Serves 10 – 12
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