Recipe for Holiday Pepper and Endive Salad 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
3 sm Heads endive, cut in 1/4-inch strips lengthwise
2 lrg Red bell peppers, cut in long, 1/4-inch strips
1 sm Head boston lettuce
----------------- SALSA VINAIGRETTE ----------------
1/4 cup Red wine vinegar
1 x Clove garlic, minced
2 tbl Minced onion
1 sm Tomato, finely chopped
1/2 cup Extra-virgin olive oil
1 sm Fresh green chile, parched, peeled, seeded &
cn -minced -or-
Instructions:
Instructions: Prepare vinaigrette and let stand at least 30 minutes at room temperature.

To serve, toss endive and bell peppers with vinaigrette. Line a salad bowl with lettuce leaves and top with dressed endive and peppers.

Makes 6
servings. Salsa Vinaigrette: In a jar, combine all ingredients and stir or shake until well mixed.

NOTE: If Belgian Endive is not available, you may substitute 3 cups green bell pepper strips, jicama strips or sliced fresh mushrooms. (NOTE: See Parched Peppers recipe for info on how to make them)

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