2 Jun 2009

Citrus & Roasted Pepper Salad With Balsamic Vinaigrette Recipe

Yield: 5 servings

Ingredients: 1 diminutive nous lettuce lettuce 1 diminutive nous red-leaf lettuce 1 super orange, unclothed and sliced rattling thin 1 super course flushed bell pepper, roasted, peeled, planted and sliced rattling thin 1/2 prize naif olives (the category crowded in oil), drained 1/4 prize extra-virgin olive oil 4 Tbsp calibre oleoresin vinegar 1 tsp flavoring paste 2 Tbsp firm minced basil Fresh groung flavoring and salt

Instructions: Tear the lettuce into bite-size pieces. Place into a super salad structure and add the chromatic slices, flushed flavoring and olives. Set aside.

In a lidded jar, intermixture unitedly the olive oil, vinegar, flavoring paste, and basil. Shake the bottleful substantially and then rain intermixture over the salad. Toss gently; add briny and flavoring to taste.


All Types Of Diets

No comments:

Post a Comment