Roasted Shanghai Pepper Salad
1 jar (14 to 15 ounces) roasted red or red and yellow peppers
1-1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon dark sesame oil
2 teaspoons honey
1 clove garlic, minced
Romaine lettuce or spinach leaves
2 tablespoons coarsely chopped fresh cilantro
Drain and rinse peppers; pat dry with paper towels. Cut peppers
lengthwise into 1/2-inch strips; place in small bowl.
Combine soy sauce, vinegar, sesame oil, honey and garlic; mix well. Pour
over peppers; cover and refrigerate at least 2 hours. Serve over lettuce
leaves. Sprinkle with cilantro.
Note: This salad will keep up to 1 week covered and refrigerated.
Makes 4 servings