Preheat the oven to 250°F In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic.
Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere).
Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion.
Coarsely chop the roasted peppers and add them to the bowl, tossing gently.
Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated.
Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	184.33 Kcal (772 kJ)
Calories from fat	122.64 Kcal
		% Daily Value*
Total Fat	13.63g	21%
Cholesterol	13.29mg	4%
Sodium	577.08mg	24%
Potassium	260.28mg	6%
Total Carbs	10.27g	3%
Sugars	6.91g	28%
Dietary Fiber	1.82g	7%
Protein	5.02g	10%
Vitamin C	81.3mg	135%
Vitamin A	2mg	66%
Iron	34.1mg	189%
Calcium	73mg	7%

Amount Per 100 g
Calories	85.84 Kcal (359 kJ)
Calories from fat	57.11 Kcal
		% Daily Value*
Total Fat	6.35g	21%
Cholesterol	6.19mg	4%
Sodium	268.73mg	24%
Potassium	121.21mg	6%
Total Carbs	4.78g	3%
Sugars	3.22g	28%
Dietary Fiber	0.85g	7%
Protein	2.34g	10%
Vitamin C	37.8mg	135%
Vitamin A	0.9mg	66%
Iron	15.9mg	189%
Calcium	34mg	7%

* 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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Recipe Tags

Weightwatchers Points

4.5

Points
5

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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