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 thorouhly 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.