This is a wonderful, light and fresh summer salad. All the vibrant colors and textures balance each other nicely. I doubled the recipe and used both red and orange peppers. I think a yellow pepper would have been nice too. The dressing was just so tasty, not too sweet or tangy. I like that it didn't call for added salt, besides the teriyaki has sodium, and the flavors didn't need any help at all! I served this well chilled over organic spring greens, and paired it with a cool glass of iced sun-tea. Does it get any better than this?
Date Posted: Jun. 19, 2006
Cooking Level: Intermediate