---------- Recipe via Meal-Master (tm) v8.02
       Title: Pepper Salad (Ensalada De Ajis Dulces)
  Categories: Salads, Misc.
       Yield: 8 servings
 ---------------L.A. TIMES FOOD SECTION 5/92---------------
       6 lg Sweet red & green peppers
            ; roasted
       1 lg Spanish onion; thinly sliced
       1 c  Greek olives
     1/2 c  Light-tasting olive oil
     1/4 c  Red wine vinegar
       1 sm Clove garlic; pressed thru
            ; garlic press
       1 ts Salt - scant
       1 ts Sugar - scant
       1 tb Water
     Place roasted pepper strips on serving dish. Cover
   with onion slices, separated into rings. Scatter
   olives over. Combine olive oil, vinegar, garlic, salt,
   sugar and water in blender. Pour over salad. Cover
   with plastic wrap. Refrigerate at least 1 hour, no
   more than 4 hours. Serve chilled. Gently toss salad
   before serving.
     To roast peppers, cut sides off in four slabs.
   Arrange, skin side up, on baking sheet lined with
   foil. Broil 6 inches from heat until skin is
   blackened. Wrap in foil lining. Slip off skin when
   cool enough to handle.
     Each serving contains about: 166 caslories; 392 mg
   sodium; 0 cholesterol; 14 grams fat; 6 grams
   carbohydrates; 1 gram protein; 0.37 gram fiber.
     Presented by: Abby Mandel, L.A. Times, Good Cooking,
   5/7/92, page H9