Review of last recipe (photo above) - Talk about time consuming (from start to finish, about 3 1/2 hours) ... The components were good individually, but a little weird all together.  I substituted craisins for the raisins, and thought the bread was okay on its own (will see what it's like for breakfast tomorrow).  Adding peanuts to the curried chicken salad was genius, but I prefer my prior blogged curried chicken salad (4/1/11 blog), as I'm not that much of a fan of apples in this one, though I understand the curry and fruit concept, and maybe I need time for it to grow on me. 

TODAY'S RECIPE - PEPPERS AND MOZZARELLA VINAIGRETTE
From The Boston Globe, August 24, 1983 ...

Serves 6

4 large green peppers*, cut into strips
4 large red peppers*, cut into strips
1 lb. mozzarella, cut in strips
2 cloves garlic, minced
4 tbsp olive oil
2 tbsp red wine vinegar
salt

Toss  pepper strips and mozzarella in a bowl.  Combine oil, garlic and vinegar and pour over peppers and mozzarella.  Salt to taste.  Serve at room temperature.

* Although not indicated in the recipe, I'm going to roast the peppers because that's how I prefer to eat them(not a big fan of raw peppers).  To do this,  char the skin either under the broiler or over a gas flame, toss them into a paper bag (which helps to steam the skin off), remove the skin and slice.