Artichokle and Roasted Pepper Salad with Roasted Red Pepper Dressing

Categories: Salad- Salad Dressings- Slaw

Ingredients

• Salad:
• 4 bell peppers (1 red, 3 any color), divided use
• 1 small (6 oz.) jar plain (not marinated) artichoke hearts
• leaf lettuce
• 1/2 cup sliced red onion
• 1/2 cup sliced ripe olives
• Roasted Pepper Dressing:
• 1/3 cup balsamic vinegar
• 1/4 cup white wine OR cider vinegar
• 2 cloves garlic, peeled, minced
• 1 Tbsp. chopped fresh basil OR 1 tsp. crushed dried basil
• 1 tsp. chopped fresh rosemary OR 1/2 tsp. crushed dried rosemary
• 1 tsp. granulated sugar

Directions

1. To make the salad: Heat broiler. Cut bell peppers in half, remove stems, seeds and membranes.

2. Place bell pepper halves under broiler (cup side down); broil until uniformly charred, rotating frequently for even charring, about 20 minutes.

3. Remove peppers from oven; place in a paper bag for 15 minutes to steam. Remove and discard skins; slice peppers into julienne strips. Reserve red bell pepper for the dressing.

4. Drain artichoke hearts and cut in thin slices. Cover and cut in thin slices. Cover and set aside.

5. To assemble: Arrange lettuce leaves on 8 salad plated. Arrange sliced artichoke hearts, bell pepper strips, red onion and olive sliced on lettuce.

6. To make the dressing: In blender or food processor container place reserved red bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and almost smooth. Spoon dressing over salads.

7. Salads may be assembled up to 4 hours before serving; chill dressing and spoon over salads just before serving.

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