Garden Greens Salad
|Sweet red pepper||1 Large|
|White wine vinegar||3 Tablespoon|
|Olive oil||2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon|
|Minced fresh basil||1 Tablespoon|
|Torn red leaf lettuce||2 Cup (32 tbs)|
|Torn green leaf lettuce||2 Cup (32 tbs)|
|Torn romaine lettuce||2 Cup (32 tbs)|
|Chopped tomato||1 Cup (16 tbs)|
|Chopped cucumber||1 Cup (16 tbs)|
Cut pepper in half lengthwise; remove and discard seeds and membrane.
Place pepper, skin side up, on a foil-lined baking sheet.
Bake at 425° for 20 to 25 minutes or until skin is browned.
Cover with aluminum foil; let cool.
Peel and discard skin.
Place roasted pepper, vinegar, and next 4 ingredients in container of an electric blender.
Cover and process until mixture is smooth; transfer to a small bowl.
Stir in basil.
Cover and chill at least 1 hour.
Combine lettuces, tomato, and cucumber in a large bowl; toss gently.
Arrange lettuce mixture evenly on individual plates.
Spoon red pepper mixture over salads.