Salad With Roasted Peppers

Name: Salad With Roasted Peppers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 lb bell pepper (mixed, halved lengthwise, seeded); 5 tablespoons olive oil (divided); 8 ounces feta cheese (6 oz diced & 2 oz crumbled); 6 tablespoons water; 1 garlic clove (chopped); 1 head red leaf lettuce (washed & chopped); 1 1/2 tablespoons sherry wine vinegar; kalamata olive (optional)

Submitted by Trnquilit

"From Farm Fresh to You newsletter. These peppers can be made up to 1 day ahead, covered & chilled."

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Ready In:: 40mins
Ingredients:: 8
Serves:: 6

ingredients

1 lb bell pepper (mixed, halved lengthwise, seeded)
5 tablespoons olive oil (divided)
8 ounces feta cheese (6 oz diced & 2 oz crumbled)
6 tablespoons water
1 garlic clove (chopped)
1 head red leaf lettuce (washed & chopped)
1 ¹⁄₂ tablespoons sherry wine vinegar
kalamata olive (optional)

directions

Preheat oven to 425 degrees F; place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 T oil; roast until peppers are tender & brown in spots (about 20 min). Remove from oven & cool 15 min on baking sheet; peel peppers. Cut each half lengthwise into 4 strips; season to taste with salt & pepper. Place in a small bowl.
Place 6 oz diced feta, 6 T water & 1 T oil in processor; puree until smooth (about 1 min). Add garlic & blend 2 seconds; set dressing aside.
Place lettuce in large bowl; toss with remaining 2 T oil, then vinegar. Season to taste with salt & pepper; arrange greens on large platter & top with peppers. Drizzle feta dressing over & sprinkle with 2 oz crumbled feta; garnish with olives if desired.