Recipe(tried): Sweet Pepper Salad

This is one of my favorite summer salads.

SWEET PEPPER SALAD
Serves 6 to 8

4 red bell peppers, cored, seeded and thinly sliced
4 green bell peppers, cored, seeded and thinly sliced
1/2 cup olive oil
2/3 cup extra virgin olive oil
1/3 cup Balsamic vinegar
1 tso Dijon mustard
salt and pepper to taste
1 onion, thinly sliced and separated into rings
12 stuffed green olives, sliced
1/2 cup sliced fresh mushrooms

In a big skillet, saute the pepper slices in the 1/2 cup olive oil for 10 minutes, until they are brilliant. Remove them with a slotted spoon. Drain and cool for 15 minutes. In a covered jar, blend the 2/3 cup olive oil, vinegar, mustard, salt and pepper, shaking well. In large crystal mixing bowl, combine slices of peppers, onion rings, chopped olives and mushrooms. Pour the dressing over vegetables and marinate, covered in the refrigerator for 2 or more hours.