Recipe: Cherry Pepper Salad

CHERRY PEPPER SALAD

1 cup Northwest fresh sweet cherries, pitted
1 cup each thinly sliced sweet yellow and green peppers
1/4 cup thinly sliced Anaheim* chili pepper
2 tablespoons finely chopped onion
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 teaspoon sugar
salt and pepper to taste
1 tablespoon pickled ginger strips, optional
1 quart mixed greens

Toss together all ingredients except greens; refrigerate 1 hour or longer.

Serve on mixed greens.

*Any mild chili pepper may be substituted.

Makes 4 servings