Cucumber and Green Pepper Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
3 large green peppers
6imiento stuffed olives
3 tbsp capers
2 tbsp finely cut chives
1 head firm lettuce
1 - Wash peppers.
2 - Cut off stem and remove seeds and fibers.
3 - Cut in thin rings.
4 - Wash cucumbers.
5 - Do not pare, but scrape with tines of fork.
6 - Slice thinly.
7 - Cut olives fine.
8 - Combine with capers, chives, and French dressing.
9 - Shake well.
10 - Wash lettuce.
11 - Discard soft outer leaves.
12 - Slice crosswise into 6 pieces.
13 - Place lettuce on salad plates.
14 - Top with green peppers and cucumbers.
15 - Serve dressing with it.
Makes 6 servings.