Low Salt

Yellow Pepper and Red Tomato Salad
Low Salt/Sodium Recipe

Ingredients:
2 tablespoons white wine vinegar
1 tablespoons thinly sliced green onion or snipped fresh chives
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon sugar
1/2 teaspoon Dijon-style mustard
Three large yellow sweet peppers, thinly sliced into rings (about 3 cups)
Three large red tomatoes, sliced
Spinach leaves
2/3 cup crumbled Gorgonzola cheese or blue cheese (3 ounces)

Directions:
For dressing, in a screw-top jar combine olive oil or salad oil, vinegar, green onion or chives, basil, sugar, mustard, and pepper. Cover and shake well. Chill, if desired. In a skillet cook sweet pepper rings, covered, in a small amount of boiling water for 1 to 2 minutes or just until crisp-tender. Drain and cool. Chill, if desired.

To serve, arrange tomato slices and sweet pepper rings on a spinach-lined platter. Sprinkle crumbled cheese atop salad. Shake dressing well; drizzle atop salad.

Recipe makes four to six low salt/low sodium servings.