- 1 large sweet red pepper, about 1/2 pound
- 1 large sweet green pepper, about 1/2 pound
- ¾ cup celery cut crosswise into quarter-inch pieces
- ¼ pound mushrooms, thinly sliced, about 2 cups
- 2 unblemished large endive
- ¼ cup chopped scallions
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 3 tablepsoons olive oil
- ¼ teaspoon sugar
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
51 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 25 milligrams sodium
- Cut away the outer core of each pepper.
- Bring enough water to the boil in a saucepan to cover the peppers when added. Add the peppers and cook about two minutes, no longer. Remove the peppers but leave the water in the saucepan.
- Using a paring knife, pull off the skin of the red pepper. The green pepper will not skin properly.
- Cut the peppers lengthwise into quarters. Remove any veins and seeds. Cut the quartered peppers into quarter-inch crosswise strips.
- Add the celery to the boiling water and let simmer about 30 seconds. Drain.
- Trim off the base of the endive. Cut the endive crosswise into quarter-inch thick pieces.
- Combine the peppers, mushrooms, celery, endive and scallions in a salad bowl.
- Put the lemon juice and vinegar in a small mixing bowl and gradually beat in the oil and sugar. Beat well with a wire whisk. Pour the sauce over the mushroom mixture. Toss and serve.
About 20 minutes