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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