• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Holiday Pepper and Endive Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 3 sm Heads endive; cut in
  • -1/4-inch strips lengthwise
  • 2 lg Red bell peppers; cut
  • -in long; 1/4-inch strips
  • 1 sm Head boston lettuce


1/4 c Red wine vinegar
1 Clove garlic; minced
2 tb Minced onion
1 sm Tomato; finely chopped
1/2 c Extra-virgin olive oil
1 sm Fresh green chile;
-parched; peeled, seeded &
cn -minced -or-
1 oz Canned green chiles

Prepare vinaigrette and let stand at least 30 minutes at room temperature.
To serve, toss endive and bell peppers with vinaigrette. Line a salad bowl
with lettuce leaves and top with dressed endive and peppers. Makes 6
servings. Salsa Vinaigrette: In a jar, combine all ingredients and stir or
shake until well mixed.

NOTE: If Belgian Endive is not available, you may substitute 3 cups green
bell pepper strips, jicama strips or sliced fresh mushrooms. (NOTE: See
'Parched Peppers' recipe for info on how to make them)

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