Romaine Hearts with Red Pepper Vinaigrette (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
2 hearts romaine, chopped |
1 jarred roasted red bell pepper, drained |
1 tablespoon red wine vinegar, eyeball it |
handful flat-leaf parsley |
1/4 cup extra-virgin olive oil, eyeball it |
salt and pepper |
Directions:
1. Place chopped romaine on a platter or in a salad bowl. To a food processor, add roasted red pepper, vinegar and parsley. Process, then stream in extra-virgin olive oil. Season with salt and pepper. remove processor bowl and drizzle dressing over salad, serve.
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