A salad of fresh sweet cherries, yellow
and green bell peppers, Anahiem pepper and onion tossed with
a vinaigrette and served on a bed of mixed greens.
Cherry Pepper Salad
1 cup Northwest fresh sweet cherries, pitted
1 cup each thinly sliced yellow and green bell peppers
1/4 cup thinly sliced Anaheim* chile pepper
2 tablespoons finely chopped onion
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon granulated sugar
Salt and pepper to taste
1 tablespoon pickled ginger strips, optional
1 quart mixed greens
- Toss together all ingredients except greens;
refrigerate 1 hour or longer. Serve on mixed greens.
Makes 4 servings.
*Any mild chili pepper may be substituted.
Recipe provided courtesy Washington State Fruit Commission.
