My recipe card says, "Simple to make and oh! so good." The salad is beautiful to look at and virtuous in the extreme. It is full of vitamins, fat-free, and delicious. The calories could be cut to almost zero if you substituted Splenda for the sugar. I've found that Splenda, which is sugar minus the calories, doesn't work in every recipe -- I wouldn't use it in most pies or cakes -- but it works on tart or strongly flavored things. For example, it tastes great on grapefruit. And in this salad.

Ingredients and Method:

     Thinly slice or coarsely chop 2 sweet red and 2 green peppers.* Add 1/2 of 1 large white onion, sliced thin or chopped. Mix 2 tablespoons EACH apple cider vinegar, water, and sugar and stir in 1/2 teaspoon salt. Pour over peppers and toss well. Cover and chill for several hours or overnight, stirring it 2 or 3 times. Drain it before serving.

* The recipe is supposed to serve 4, but peppers seem to be getting bigger these days, and you'd be amazed at how much salad just 4 peppers can make. If you use really big ones, you'd better double the amount of vinegar, water, and sugar (but not onion; there's plenty of onion). And figure on serving 8.

Email, I'd love to hear from you!

Back     To our Home Page

Please view and sign our Guestbook