Stuffed pepper salad

1 cup olive oil2/3 cup tarragon vinegar2 tblsp sugar2 tsp fresh thyme, chopped2 tsp fresh oregano, chopped1 tsp dry mustard seed4 large cloves garlic, minced1 12oz jar artichoke hearts (in water)8 oz baby bella mushrooms, quartered8 bell peppers (various colors)9 oz package chopped romaine lettuce, chopped12 oz sliced ripe olives12 oz sliced pimento stuffed green olives
2 large carrots, diced16 oz cherry tomatoes, halved1 cucumber cut into half-moon slicesShaved parmesanCombine oil, vinegar, sugar, thyme, oregano, mustard and garlic and mix well. Place artichokes and mushrooms in canning jars or bowls, cover and marinate overnight. Cut the top 1/3 of the peppers off and rinse out seeds, these will be your salad bowls. Drain mushrooms and artichoke hearts (Save the liquid! It’s the salad dressing). Toss romaine lettuce ¼ cup dressing and stuff into peppers. Top with parmesan. Place pepper in center of plate and arrange all other ingredients around it. To eat, drag a knife through the pepper and mix in the ingredients around the pepper.-TF

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