I saw this recipe on the Food Management website earlier in the week. It came to the on-line trade journal for non-commercial chefs from the National Onion Association.
Use the filler for my roast beef sandwich, as a salad topper or as a savory replacement for salsa.
2 pounds onions, cut into narrow wedges
1-1/2 pounds green, red and yellow bell peppers, julienne
1/2 cup Italian salad dressing
1-1/2 cups fresh basil, chopped
1 tablespoon coarse ground black pepper
Toss onions and peppers with dressing, basil and pepper. Marinate in refrigerator 12 hours or overnight. Makes enough relish for 24 sandwiches.
How Eyeballing Recipes May Be Costing You
2 days ago