Garden Greens Salad Recipe
Ingredients
| Sweet red pepper | 1 Large | |
| White wine vinegar | 3 Tablespoon | |
| Water | 2 Tablespoon | |
| Olive oil | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Basil | 1 Tablespoon, minced | |
| 2 cups torn red leaf lettuce | ||
| Green leaf lettuce | 2 Cup (16 tbs) | |
| Torn romaine lettuce | 2 Cup (16 tbs) | |
| Tomato | 1 Cup (16 tbs), chopped | |
| Cucumber | 1 Cup (16 tbs), chopped | |
Directions
Cut pepper in half lengthwise; remove and discard seeds and membrane.
Place pepper, skin side up, on a foil-lined baking sheet.
Bake at 425° for 20 to 25 minutes or until skin is browned.
Cover with aluminum foil; let cool.
Peel and discard skin.
Place roasted pepper, vinegar, and next 4 ingredients in container of an electric blender.
Cover and process until mixture is smooth; transfer to a small bowl.
Stir in basil.
Cover and chill at least 1 hour.
Combine lettuces, tomato, and cucumber in a large bowl; toss gently.
Arrange lettuce mixture evenly on individual plates.
Spoon red pepper mixture over salads.
Place pepper, skin side up, on a foil-lined baking sheet.
Bake at 425° for 20 to 25 minutes or until skin is browned.
Cover with aluminum foil; let cool.
Peel and discard skin.
Place roasted pepper, vinegar, and next 4 ingredients in container of an electric blender.
Cover and process until mixture is smooth; transfer to a small bowl.
Stir in basil.
Cover and chill at least 1 hour.
Combine lettuces, tomato, and cucumber in a large bowl; toss gently.
Arrange lettuce mixture evenly on individual plates.
Spoon red pepper mixture over salads.
Chef
