Recipe for Holiday Salad of Peppers and Endive 
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Yield:
6
Ingredients:
Amount Ingredient
3 sm heads Belgian endive, cut lengthwise in 1/4 inch wide strips, * see note
2 lrg red bell peppers, cut in 1/4" strips
1 sm head Boston lettuce
----------------- SALSA VINAIGRETTE ----------------
1/4 cup red wine vinegar
1 x clove garlic, minced
2 tbl onion, minced
1 sm mild green chile, parch, peel, seed mince, OR
1 oz diced green chiles, canned
1 sm tomato, finely chopped
Instructions:
Instructions: *If Belgian Endive is not available, you may substitute 3 cups green bell pepper strips, jicama strips or sliced fresh mushrooms.

Prepare vinaigrette & let stand at least 30 minutes at room temperature.

In a jar, combine all ingredients for dressing & shake until well mixed.

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

Makes 6 servings

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