Wednesday, January 28, 2009

Green Bean and Sweet Red Pepper Salad

Ok, it's a bit hard to make these lettuce salads look different. I guess I could have worked on my presentation a bit. This one comes from the same book, Around the World in 450 Recipes. It was a nice, fresh tasting salad and I added a bit of the leftover crockpot chicken from the night before to make it a little more substantial. A couple of things I did, was to leave out the pickled serrano and I roasted and skinned my red peppers before adding them to the salad. Also, I was making salad for only two so I cut down on the amount of dressing but still used the proportionate amounts 3:1 oil to vinegar. Make sure you season it well with salt and pepper.

12 oz. cooked green beans
2 red bell peppers, seeded and chopped
2 spring onions, (white and green parts) chopped
1 or more drained pickled serrano chilies, well rinsed,seeded and chopped
1 iceberg lettuce, coarsely shredded
olives for garnish

For the dressing:
3 T. red wine vinegar
9 T. olive oil
salt and fresh ground pepper, to taste


wirrek said...

I think I would make this without the lettuce so it is more of a green bean salad. What do you think?

Robin said...

Absolutely, you could cut way back on the dressing marinade in that case.