Sweet Pepper Salad
|White wine vinegar||6 Tablespoon|
|Medium dry sherry||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Olive oil||6 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Stoned black olives||12|
|Cream cheese||8 Ounce, cut into cubes|
Wash and dry the peppers.
Halve and remove the white pith and seeds.
Cut the peppers into quarters.
Half fill a saucepan with water and bring to the boil.
Add the peppers and blanch for 3 minutes.
Drain and dry on kitchen paper towels.
In a large mixing bowl, combine the vinegar, sherry, Worcestershire sauce, oil, salt, pepper, sugar, cream cheese and paprika.
Taste and add more seasoning if necessary.
Put the peppers into the marinade and turn and mix until they are coated with the dressing.
Cover and marinate for 24 hours in the refrigerator.