Recipe courtesy of Mary Sue Milliken and Susan Feniger

Red Pepper Salad

  • Level: Easy
  • Yield: 4 servings
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2 roasted red peppers, peeled, seeded and sliced

1 tablespoon sherry vinegar

3 tablespoons extra virgin olive oil

1 tablespoon chopped fresh oregano

Salt and fresh ground pepper


In a large bowl add the peppers, vinegar, oil and oregano. Toss and season with salt and pepper to taste. Serve with sliced grilled bread.

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