Romaine leaves with figs and red peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | Hearts of romaine lettuce leaves | |
| ½ | cup | Red bell pepper julienne-cut |
| 7 | Dried figs, thinly sliced | |
| 2 | tablespoons | Chicken broth |
| 2 | teaspoons | Olive oil |
| 2 | teaspoons | Balsamic vinegar |
| 1 | small | Garlic clove(s), |
| 8 | teaspoons | Grated Parmesan cheese |
| ½ | teaspoon | Pepper |
Directions
Arrange 4 lettuce leaves on each of 4 salad plate. Top each with bell peppers and figs.
Combine chicken broth, oil, vinegar and garlic in a bowl; stir well.
Top each salad with 1 tbs dressing and 2 tsp cheese; sprinkle with pepper.
Quick and Easy Weeknights Cooking Light Special Edition 1995 Submitted By DIANE LAZARUS On 09-29-95