Lunch: Grilled Three-Pepper Salad Recipe
Ingredients
2 each large green, sweet red and yellow peppers, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
1 pound bulk mozzarella cheese, cut into bite-size cubes
1 can (6 ounces) pitted ripe olives, drained and halved
Instructions
Thread peppers onto metal or soaked wooden skewers; grill or broil for 10-12 minutes or until edges are browned. Remove from skewers and place in a large bowl.
Add onion, mozzarella and olives; toss gently. Cover and refrigerate.
In a jar with tight-fitting lid, combine vinaigrette ingredients, shake well. Pour over the pepper mixture just before serving; toss to coat.
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Nutrition Facts
Serving Size: 10
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
