Romaine Salad with Roasted 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 roasted red bell peppers, drained well, chopped |
salt and pepper |
1 small clove garlic, chopped |
2 tablespoons balsamic vinegar, eyeball it |
3 tablespoons extra-virgin olive oil, eyeball it |
a drizzle of honey |
4 romaine hearts |
a handful pitted kalamata olives, chopped |
Directions:
1. 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.
2. 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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