Romaine Salad with Roasted Red Pepper Vinaigrette

  • Yield : 4 servings
  • Prep Time : 5m
  • Ready In : 5m
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  • 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


Step 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.

Step 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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