Recipe - Gorgeous Salad Wdried Tomatoes

Big salad bowl (12"
diameter?) filled with
equal parts escarolle and
romaine
One half cup Or more roasted red peppers,
bite sized pieces
One fourth One half cup dried tomatoes
2 tablespoon Balsamic vinegar to taste
1 To 2 tablespoons raisins
1 tablespoon LF parmesean, if you can
find some that's decent!
1 Thin cut or sliced up green onion

Toss! Munch! Nice with a piece of multigrain toast and/or a cup of miso
soup.

I think when I make this for company I'll use both red and yellow peppers
to roast. Last night I tried some Mazetti's (sp?) roasted red peppers,
which are packed without oil. Also, you would never have gotten me to mix
raisins with anything savory a few months ago, but this really is good!

sally charette ECZ5SCC@MVS.OAC.UCLA.EDU

Fatfree Digest, Vol. 8, Issue 40, June 1, 1994 Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip