This is a five-ingredient time-saver that serves as an attractive and welcome variation on veggies. After topping the peppers and onion with bottle vinaigrette, I can focus on the rest of the meal.—Marilou Robinson, Portland, Oregon
- 1 each medium sweet red , yellow and green pepper, thinly sliced
- 1 small onion, cut into 1/4-inch wedges
- 1/3 cup Vinaigrette salad dressing
- In a bowl, combine the peppers and onion. Add dressing and toss to coat. Refrigerate until serving. Yield: 4 servings.
Originally published as Three-Pepper Salad in Quick Cooking July/August 2001, p16
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