Southern Mimosa Salad
                            Serves 8 - 10

 

 1 green bell pepper, roasted
 1 red bell pepper, roasted
 1 yellow bell pepper, roasted
 1 Bermuda onion, roasted
 3 cups green beans, cut
 3 hard-boiled eggs, finely diced
 1/4 cup sugar cane vinegar
 3 tablespoons green green, finely diced
 1 tablespoon honey
 1 teaspoon salt
 1/2 black pepper
 1 cup mandarin oranges, drained and chopped
 1 cup extra-light olive oil

 

To roast bell peppers and onion, place vegetables in oven-safe pot and place in 400 degree oven (or on a very hot barbecue grill). Roast until outside skins are burnt black. Peel burnt skin, under cold running water. Then cut bell peppers in half, remove seeds and cut in julienne-style. Peel outer skin of onion, leaving some of the black on the tips of the inner layers, then cut in julienne-style. Steam beans and cook just enough to retain firm texture but not loose coloring. Remove from heat and immediately place in a cool water bath. Drain. Mix together all bellpeppers, onion and beans. Toss until blended. Top with eggs. Set aside. In blender or food processor, place remaining ingredients except oil. Progess on high until liquidified, reduce speed to low and slowly add oil, blend another minute. Pour over vegetable-mixture, toss and serve.