Green Pepper and Onion Salad
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 large green peppers
2 large sweet Bermuda onions
crisp lettuce or romaine
Herbed French dressing
1 - Wash and chill peppers..
2 - When ready to make salad, slice crosswise in thin slices.
3 - Remove center core and fiber, leaving large green rings.
4 - Cut peeled onions in large thin slices.
5 - Separate into rings.
6 - Arrange equal amonuts of green pepper and onion rings on lettuce or romaine.
7 - Dress liberally with Herb salad dressing.
Makes 4 to 6 servings.
Thin slices boiled potato, marinated in the dressing then added to
this salad, turn it into a heartier dish. Garnish with quartered deviled
eggs. Excellent combination of flavors with cold cuts or with baked or
browned corned-beef hash.