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Red-Hot Salad

Ease of Preparation: Easy

Preparation Time: 10 min

Servings: 6

Recipe By: Louise Fiszer and Jeannette Ferrary

From:  A Good Day for Salad
Used with permission of Chronicle Books

Other Salads
Other Mexican

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Red-Hot Salad

Sparkling with color, the strips and slices of bright red vegetables make a racy spectacle, even as a still life. Warming spices in a lemon-tinged dressing do nothing to detract from the excitement.

Ingredients
Vegetables
2 pounds large red bell peppers, roasted, peeled and cut into strips
2 pounds tomatoes, halved, seeded, and cut into thin wedges
1  red jalapeno chile, seeded and cut into very fine strips
Dressing
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
 salt to taste
 freshly ground pepper to taste
Directions
In a large bowl, combine bell peppers, tomatoes, and jalapeno.

In a small bowl, whisk all dressing ingredients together. Toss with vegetables. Taste and adjust seasoning.

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