CHERRY GRILLED SWEET PEPPER SALAD
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons finely chopped fresh basil leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups pitted Northwest fresh sweet cherries
1 cup thinly sliced sweet onion
2 each yellow and red sweet peppers, halved and seeded
Combine balsamic vinegar, olive oil, garlic, basil, salt and ground pepper; mix well. Reserve about 3 tablespoons dressing for peppers. Toss cherries and onion in remaining dressing.
Brush peppers with dressing and cook on lightly oiled grill over medium heat 10 to 12 minutes. Turn and brush peppers with dressing halfway through grilling. Place in paper or plastic bag and close tightly; let stand 10 to 15 minutes. Remove from bag and peel off skin.
Slice peppers into 1/2-inch strips and mix with cherry mixture.
Makes 4 to 6 servings
TIPS:
To take to a picnic or barbecue, prepare dressing and marinate cherries and onion ahead. Drain off 2 to 3 tablespoons dressing to brush onto peppers when ready to grill peppers. Proceed per directions above to prepare salad.
Grill peppers before grilling meat. Proceed per directions above.
Salad may be added to sandwiches in place of relishes or pickles
Peppers may be broiled 4 to 6 inches from heat until skin begins to char. Peel as above.
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons finely chopped fresh basil leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups pitted Northwest fresh sweet cherries
1 cup thinly sliced sweet onion
2 each yellow and red sweet peppers, halved and seeded
Combine balsamic vinegar, olive oil, garlic, basil, salt and ground pepper; mix well. Reserve about 3 tablespoons dressing for peppers. Toss cherries and onion in remaining dressing.
Brush peppers with dressing and cook on lightly oiled grill over medium heat 10 to 12 minutes. Turn and brush peppers with dressing halfway through grilling. Place in paper or plastic bag and close tightly; let stand 10 to 15 minutes. Remove from bag and peel off skin.
Slice peppers into 1/2-inch strips and mix with cherry mixture.
Makes 4 to 6 servings
TIPS:
To take to a picnic or barbecue, prepare dressing and marinate cherries and onion ahead. Drain off 2 to 3 tablespoons dressing to brush onto peppers when ready to grill peppers. Proceed per directions above to prepare salad.
Grill peppers before grilling meat. Proceed per directions above.
Salad may be added to sandwiches in place of relishes or pickles
Peppers may be broiled 4 to 6 inches from heat until skin begins to char. Peel as above.
MsgID: 3132070
Shared by: Gladys/PR
In reply to: Recipe: Cherry Recipes (23)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Cherry Recipes (23)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (23)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Assorted
Salads - Assorted
- Curried Apple-Carrot Slaw (using cream cheese) (1982)
- Tomatoes and Cukes
- Champagne Vinaigrette and Mixed Green Delight (similar to Sweetwater Tavern)
- Lowenbrau Coleslaw (using cabbage, onion, green bell pepper, and beer)
- Red Cabbage Slaw like Northwoods Inn (repost)
- KFC Copycat Cole Slaw Recipe (repost)
- Cucumber Watermelon Salad (serves 2)
- Bellringer Salad with French Mustard Salad Dressing (blender)
- Memphis Chopped Coleslaw (with cooked sweet and sour dressing)
- Antipasto Tortellini Salad (using Italian dressing)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute