Recipe - Artichoke And Roasted Red Pepper Salad

SALAD
8 md Artichokes; Prepared And,
Cooked
4 Red Bell Peppers
Lettuce Leaves
One half cup Red Onion; Sliced
One half cup Ripe Olives; Sliced

ROASTED PEPPER DRESSING
1 Red Bell Pepper; Roasted,
Reserved From Salad
Preparation
1/3 cup Balsamic Vinegar
One fourth cup White Wine Vinegar
2 Cloves Garlic; Minced
1 tablespoon Fresh Basil; Chopped
1 teaspoon Fresh Rosemary; Chopped
1 teaspoon Sugar

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@sover.net 4/25/98

Recipe by: California Artichoke Advisory Board

Posted to MCRecipe Digest by Sue suechef@sover.net on Apr 25, 1998