Yield: 8 Servings
|8 mediums||Artichokes; Prepared And, Cooked|
|4||Red Bell Peppers|
|½ cup||Red Onion; Sliced|
|½ cup||Ripe Olives; Sliced|
|1||Red Bell Pepper; Roasted, Reserved From Salad Preparation|
|⅓ cup||Balsamic Vinegar|
|¼ cup||White Wine Vinegar|
|2||Cloves Garlic; Minced|
|1 tablespoon||Fresh Basil; Chopped|
|1 teaspoon||Fresh Rosemary; Chopped|
ROASTED PEPPER DRESSING
Halve artichokes lengthwise; scoop out center petals and fuzzy centers.
Remove outer leaves and reserve to garnish salad. Trim out hearts and slice thinly. Cover, set aside. Place whole bell pepper under preheated broiler; broil under high heat until charred on all sides, turning frequently with tongs. Remove from oven and place in a paper bag for 15 minutes to steam skins. Trim off stems of peppers; remove seeds and ribs Strip off skins; slice peppers into julienne strips. Reserve one fourth of the bell pepper strips for the dressing.
To Assemble Salads: Arrange lettuce leaves on 8 salad plates, remaining bell peppers strips, red onions and ripe olives on lettuce. Garnish with a couple of artichoke leaves, if desired.
For Dressing: In a blender or food processor place reserved bell pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and process until well blended and nearly smooth. Spoon dressing over the salads.
Serving Suggestion: Cover and refrigerate prepared salads up to 4 hours.
Chill dressing and spoon dressing and spoon over the salads just before serving.
Nutrients per serving: Calories: 88; Protein: 4.7 g; Carbohydrate: 199g; Fat 1 g; Calories from fat: 12%; Calories from saturated fat: 2%; Sodium; 189 mg; Cholesterol: 0 mg: Dietary Fiber: 5 g.
Entered in MasterCook by suechef@... 4/25/98 Recipe by: California Artichoke Advisory Board Posted to MC-Recipe Digest by Sue <suechef@...> on Apr 25, 1998