Salad With Roasted Peppers

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

• Ready In: 40 mins
• 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

1. 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.
2. 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.
3. 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.