BELL PEPPER SALAD

• 1 1/2 pounds red bell pepper, seeded and

•  sliced into thin strips

• 1 1/2 pounds green bell pepper, seeded

•  and sliced into thin strips

• 2 small leeks, sliced to make ringlets

DRESSING

• 1/2 cup vegetable oil

• 1/2 cup rice vinegar

• 1 teaspoon thyme

• 1/4 teaspoon cayenne

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Combine and toss vegetables well. Mix dressing ingredients with a whisk and pour over prepared vegetables. Chill.

Serves 4 to 6.