2 med. green peppers, thinly sliced in strips
1/2 c. chopped parsley
2 c. chopped endive or chicory (substitute romaine if desired)
3 med. tomatoes, cut in 1/8's
2 tbsp. chopped chives (or dried minced green onion)
2 tbsp. minced black olives

DRESSING:

1/4 c. water
1/2 c. tarragon vinegar
1/2 tsp. salt
1 1/2 tbsp. lemon juice
1 tbsp. brown sugar

Pour this over the vegetables and place in refrigerator until serving time. Then put 1 tbsp. sour cream on each serving. Serve.