Big Green Salad with Two Pepper Dressing
This big green salad, with a flavorful homemade two-pepper dressing, is perfect for entertaining. Prepare the dressing and salad greens ahead of time, and simply toss the salad when ready to serve.
1/2 cup finely chopped green bellpepper
1/3 cup rice vinegar
3 tablespoons vegetable oil
1 fresh anaheim or jalapeño chile pepper, seeded and finely chopped
1 clove garlic, minced
1/2 teaspoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups torn butterhead lettuce (2 medium heads)
1 cup fresh mint sprigs
1 cup fresh watercress sprigs
3/4 cup fresh cilantro sprigs
1 cup daikon, peeled and cut into 1-inch strips
- For Two-Pepper Dressing: In a screw-top jar combine bell pepper, rice vinegar, oil; anaheim or jalapeño chile pepper, garlic, sugar, salt and pepper. Cover and shake well. Refrigerate until ready to use.
- For Salad: Rinse lettuce, mint, watercress, and cilantro in cold water; pat dry. In a large salad bowl combine rinsed greens and daikon. Slowly add Two-Pepper Dressing; toss to coat. Serve immediately.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): calories: 86, total fat: 7g, saturated fat: 1g, monounsaturated fat: 3g, polyunsaturated fat: 3g, cholesterol: 0mg, sodium: 112mg, carbohydrate: 4g, total sugar: 1g, fiber: 1g, protein: 1g, vitamin A: 0%, vitamin C: 57%, calcium: 5%, iron: 17%.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.