Pepper and Feta Salad
Paul
Ingredients:

1 large mild sweet onion
2 medium red peppers
2 medium green peppers
2 medium yellow peppers
2 tbsp. salad oil
2 tbsp. white wine vinegar
1 tsp. sugar
3/4 tsp. salt
1/2 tsp. fennel seeds, crushed
1/8 tsp. cracked black pepper
1 can ripe, pitted black olives
1/4 pound feta cheese, crumbled

Directions:

Peel onion: cut onion from top to bottom into 8 wedge to loosen onion
layers. Cut red, green, and yellow peppers into 1/2 inch wide strips.
In a 12 inch skillet over medium heat, heat salad oil and cook onion
for about 5 minutes,stirring occasionally. Add peppers, continue
cooking until vegetables are tender.

In large bowl combine white wine, vinegar, sugar, salt, fennel seeds,
and cracked pepper. Add vegetable mixture, olives, and feta cheese.
Toss gently to mix well. Serve salad warm. Or cover and refrigerate to
serve chilled later.


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