Three Pepper Salad

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

"What's the usual tip?" a man growled when a college boy
delivered his pizza.

"Well," the student replied, "this is my first delivery, but the
other guys said that if I got a quarter out of you, I'd be doing great."

"That so?" grunted the man. "In that case, here's five dollars."

"Thanks," the student said, "I'll put it in my college fund."

"By the way, what are you studying?"

"Applied psychology."

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                            TODAY'S RECIPE
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Here is a light, quick, and easy little salad that seems to go
well with everything. Use it as a traditional side dish/salad, or
put just a tad on the dinner plate to add color and eye-appeal.

Three Pepper Salad

1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 small red onion, cut into thin slices
1/4 cup Italian flat leaf parsley leaves (whole)
1 tsp (5 ml) sesame seed oil
1 Tbs rice wine vinegar
Salt and freshly ground black pepper to taste

Remove the tops and bottoms of the peppers, and remove and
discard the seeds. Slice the peppers into matchstick sized
pieces (julienne) and combine with the remaining ingredients in
a bowl. Toss to combine and refrigerate for at least an hour.
Keeps up to 2 days, covered and refrigerated.
Serves 4 to 6.
Received on Wed Sep 1 08:22:59 2010