Heart Healthy Baslamic Vinegar Saladby Bek Davis

This is a fresh, crisp salad that is also good for the heart. This tasty salad goes well with just about any meat, poultry, fish or pasta dish. <BR><BR><B>Recipe:</B> <BR><BR>1 red Pepper <BR>1 Yellow Pepper <BR>1/2 Cucumber <BR>1/4 Red Onion <BR>1 C. Black Olives or Green Olives <BR>4 Roma Tomatoes <BR>3 T. Chopped Garlic <BR>1/2 C. Fresh Herbs <BR>3/4 C. Baslamic Vinegar <BR>Salt and Pepper <BR><BR><B>Instructions:</B> <BR><BR>Chop and slice all of the above vegetables to desired size. Add Baslamic Vinegar and salt &amp; pepper to taste. Throw into an airtight container. Allow to marinate for at least one hour in the refrigerator. <BR><BR>Make this salad about you, and your love of fresh vegetables. I tend to slice all of mine into julienne strips. But what works for me may not work for you. <BR><BR><B>Serving Suggestions:</B> <BR><BR>Serve over a bed of cold pasta. <BR>Serve over a bed of fresh greens. <BR>Serve with grilled fish or poultry. <BR><BR><B>Tips From Chef Bek:</B> <BR><BR>- The longer your salad marinates, the better the flavor. <BR>- Julienne: Slice vegetable into 2-inch x 1/4-inch slices. Stack the slices and cut into lengthwise 1/8-inch or 1/4-inch strips. <BR>- When chopping garlic, toss about 1/4 teaspoon of kosher salt into the mixture. This will keep your garlic from dancing around the cutting board.