Peach & Pepper Salad

1. 1

   Roast peppers over a gas flame, under a broiler or on a grill until the outside

2. 2

   is blackened and flesh is soft. Transfer peppers to a bowl, cover with a plate

3. 3

   and let stand for about 5 minutes. When cool enough to handle, peel off skins,

4. 4

   discard cores, seeds and veins, and cut into long, thin strips. Stir all

5. 5

   ingredients together in a serving bowl. Let stand at room

6. 6

   temperature until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.