Ingredients3 large bell pepper ( s ) yellow , thinly sliced into rings
3 medium tomatoes ( s), about 1 pound
1/3 cup ( s ) crumbled gorgonzola cheese
watercress (optional )
2 tablespoons olive oil
2 tablespoons vinegar , white wine
1 tablespoon chives
2 tsp fresh basil
1 teaspoon sugar
1/2 tablespoon Dijon -style mustard
1/8 black pepper
training
Team Colors tomato - pepper salad :
1. In a covered large saucepan , cook sweet pepper slices in boiling water for 1-2 minutes or until tender . Drain and cool . Cover and refrigerate for 1-24 hours.
Two . For bags , packing pepper rings , tomatoes , cheese , herbs and Dijon vinaigrette and watercress (if applicable ) separate containers in a cooler with ice pick .
Three . To serve, cut the tomatoes into quarters. On a plate , arrange tomato wedge and sliced pepper . Top with cheese . Shake the dressing mixture and pour over salad . If desired, garnish with watercress . Serves 8 trim.
Herb- Dijon vinaigrette
In a screw- top jar , combine 2 tablespoons olive oil 2 tablespoons white wine vinegar or balsamic vinegar, 1 tablespoon fresh chives , 2 tablespoons chopped fresh basil 1 teaspoon sugar , 1/2 teaspoon mustard Dijon and 1/8 teaspoon black pepper . Cover and shake well to mix and refrigerate for 3 days.
