1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
1/4 cup vegetable oil
2 green or red bell peppers, cut into thin strips
1/2 cup sliced fresh mushrooms
1/4 cup (1 oz.) Sargento
In small bowl, combine garlic, salt and black pepper.
Whisk in vinegar.
Gradually add oil, whisking until smooth and thickened.
In medium bowl, combine bell peppers, mushrooms and Parmesan cheese; add dressing and toss.
Salad can be chilled overnight.