Dressing is an important part of the salad so I started to experiment and came up with this recipe. It is spicy and delicious.—Vickey Paulson, Zimmerman, Minnesota
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- 2 small fresh cherry peppers, seeded and minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon pepper
- In a jar with tight-fitting lid, combine all ingredients; shake until blended. Store in the refrigerator. Yield: about 1/4 cup.
Originally published as Hot Pepper Dressing in Country Woman July/August 1998, p38
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