Recipe of the Week
Sweet pepper salad
Alice Brantley Yeager
4 medium sweet peppers, blocky, cubanelle, or blunt type
4 medium tomatoes, sliced
2 cups cooked chicken, chopped
1 small red sweet pepper, chopped
1 small stalk celery, chopped
1 small onion, minced
1/4 cup mayonnaise
1/4 tsp. dried sweet basil
1/4 tsp. dried dill weed
salt and pepper to taste
Wash peppers and remove stems and seeds. Cut each pepper into 4 or 5 lengthwise pieces.
On 4 salad plates, arrange the pepper pieces to extend out from the center in a sunburst pattern. Place slices of tomato between the outer edges of the pepper pieces.
Thoroughly mix the rest of ingredients. Divide into 4 portions and place a mound in the middle of each plate. Garnish with chopped green onions, parsley, black olives"whatever suits your fancy.
Serve with crackers, chips, iced drinks, etc. Serves 4.