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2/3 cup cider vinegar
In large bowl, combine vinegar, lemon juice and olive oil. Add garlic, salt, dill, tarragon, and pepper; mix well.
Add green pepper strips, onion, and tomatoes. Toss gently in dressing. Refrigerate covered about 1-1/2 to 2 hours; stir occasionally.
With slotted spoon, lift vegetables from dressing; set aside.
Toss lettuce in dressing. Arrange on platter.
Place green pepper strips in center of platter on leaves; cover with onion rings. Arrange tomato slices around pepper strips.
Poster's Notes:
Posted by Bobbi Bernstein
Nutritional Info Per Serving: N/A
2/3 cup lemon juice
1/4 cup olive oil
l clove garlic, crushed
1 tsp. salt
1/2 tsp. dill seed
1/2 tsp. dried tarragon leaves
1/8 tsp. pepper
1 large green pepper, cut into strips (about 2 cups)
2 small white onions sliced in thin rings
2 medium tomatoes, thinly sliced
1 head Boston lettuce, separated into leaves
Many years ago we hosted a progressive dinner party in our home with different areas decorated with regard to a specific country and an appropriate menu item served there. For Spain I served an Andalusian Salad.