You are here

Salad Provencal

Charles.Durand's picture
Ingredients
  Green peppers 2 , cut into strips
  Oil 1⁄4 Cup (4 tbs) (Part Salad Oil And Part Olive Oil)
  Ripe firm tomatoes 3 , washed and cut in pieces
  Bermuda onion 1⁄2 , peeled and sliced
  Fresh mushrooms 4 Ounce, cleaned and sliced lengthwise
  Whole pitted ripe olives 12
Directions

Fry the green pepper strips in the oil until partially tender.
Remove strips to a bowl.
Add the tomatoes, onion, mushrooms, and olives; toss.
Shake well in a covered jar, 4 parts oil (halfsalad oil and half olive oil, including the oil from frying), 1 part white wine vinegar, salt and pepper to taste, and 1 cat clove garlic.
Remove garlic before pouring dressing over salad; toss gently until well coated.
Marinate at room temperature about 1 hour, turning occasionally.
Chill.
Sprinkle generously with freshly ground black pepper

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Ingredient: 
Vegetable

Rate It

Your rating: None
4.291175
Average: 4.3 (17 votes)