Tricolor Italian Summer Salad

Tricolor Italian Summer Salad



Salad:

1 large mild onion, sliced thin, break into rings

1 or 2 green Bell peppers, cut in thin strips

1/2 tsp salt

2 tbsp cider vinegar

1 or 2 fresh tomatoes, sliced or diced



Dressing:

3 tbsp salad oil

1/2 tsp sugar

1/2 tsp salt

1/4 tsp ground black pepper



Garnish Topping:

2 tbsp sour cream

4 tbsp cottage cheese



Peel and cut the onion into very thin slices,

then break the slices into rings. Seed the

green peppers and cut them into thin strips.

Soak both in ice water for 15 minutes. Drain

thoroughly, add the salt and vinegar and

marinate for 15 minutes.



Blend the salad oil, sugar, salt and pepper.

Drain the onion and green peppers thoroughly

and add the salad oil mixture. Toss well, then

add the tomatoes, sliced or diced, and toss

lightly. Taste for seasoning and place salad

in serving bowl.



Mix the sour cream and cottage cheese and set

on top of the salad in the middle. Refrigerate

for 15-20 minutes, then serve as soon as possible.



Serves 4.



Source: Canadian Magazine in the Saturday Ottawa Citizen newspaper, Aug 3, 1968.

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