- 1 cup mayonnaise
- 3 tablespoons finely chopped green pepper
- 2 tablespoons finely chopped onion
- 2 tablespoons minced fresh parsley
- 1 tablespoon lemon juice
- Torn salad greens
- In a bowl, combine the first five ingredients. Cover and refrigerate until serving. Serve over salad greens. Yield: about 1-1/4 cups.
Originally published as Green Pepper Salad Dressing in Quick Cooking July/August 2001, p57
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