You are here

Garden Greens Salad

Veggie.Lover's picture
Ingredients
  Sweet red pepper 1 Large
  White wine vinegar 3 Tablespoon
  Water 2 Tablespoon
  Olive oil 2 Teaspoon
  Salt 1⁄4 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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Healthy

Rate It

Your rating: None
4.292855
Average: 4.3 (14 votes)