Roasted Pepper Tossed Salad
6 bell peppers (2 each of red, green, and yellow), roasted
3 kinds of leaf lettuces (lots)
1 can sliced black olives
4 green onions, finely chopped
2 tomatoes, each cut into 8 wedges
Dressing: (Combine all ingredients and whisk together well.)
½ cup balsamic vinegar
½ cup olive oil
1 tablespoon fresh basil, finely chopped
1 clove garlic, pressed
2 teaspoons honey
1 teaspoon salt
1. Prepare dressing day before and chill.
2. To prepare roast peppers,
a. Wash peppers and place on rack in broiler pan.
b. Broil about 15 minutes close to heat, until charred, turning the peppers often.
c. Wrap hot peppers in plastic wrap or place in a bag and let stand for 10 to 15 minutes, or until skin wrinkles and can be pulled off easily.
d. Rub peppers gently to remove loose skin.
e. Cut peppers in half, remove seeds, and cut into 1-inch strips.
f. Keep in refrigerator until ready to use.
3. Wash lettuces and spin very dry; put in separate baggies until ready to use.
4. Arrange salads on individual plates. Tear lettuce leaves and place loosely on plates; sprinkle black olives on top of lettuce and decoratively place tomato wedges on lettuce. Place roasted peppers around edges of plates. Drizzle an even amount of dressing over the lettuce on each plate (about 3 to 4 tablespoons each).
Pairs Well With
Great with spaghetti or lasagna