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Romaine Salad with Roasted Red Pepper Vinaigrette (Rachael Ray) Recipe

Romaine Salad with Roasted Red Pepper Vinaigrette (Rachael Ray) Recipe

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Romaine Salad with Roasted Red Pepper Vinaigrette (Rachael Ray)

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Ingredients:

Serving

2 roasted red bell peppers, drained well, chopped
salt and pepper
1 small clove garlic, chopped
2 tbsp balsamic vinegar , eyeball it
3 tbsp extra-virgin olive oil , eyeball it
a drizzle of honey
4 romaine hearts
a handful pitted kalamata olives, chopped

Directions:

Place roasted red bell peppers in food processor bowl. Season them up with salt and pepper. Add garlic and vinegar to food processor. Turn processor on and stream in extra-virgin olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings.
Chop romaine into bite-sized pieces and put in a salad bowl then pour the dressing over lettuce, toss and serve. Garnish with chopped olives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	120.08 Kcal (503 kJ)
Calories from fat	99.97 Kcal
		% Daily Value*
Total Fat	11.11g	17%
Sodium	6.99mg	0%
Potassium	65.48mg	1%
Total Carbs	4.01g	1%
Sugars	3.01g	12%
Dietary Fiber	0.62g	2%
Protein	0.05g	0%
Vitamin C	59mg	98%
Iron	15.1mg	84%
Calcium	5.9mg	1%

Amount Per 100 g
Calories	150.38 Kcal (630 kJ)
Calories from fat	125.19 Kcal
		% Daily Value*
Total Fat	13.91g	17%
Sodium	8.75mg	0%
Potassium	82mg	1%
Total Carbs	5.02g	1%
Sugars	3.77g	12%
Dietary Fiber	0.77g	2%
Protein	0.06g	0%
Vitamin C	73.9mg	98%
Iron	18.9mg	84%
Calcium	7.4mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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