• 1/2 roasted red bell pepper*
  • 1-inch wedge sweet onion, chopped
  • 1 small garlic clove, chopped
  • 1 medium plum tomato, seeded and chopped
  • 1/4-1/2 jalapeno pepper, chopped (for a hotter dish, do not remove seeds)
  • 1 tsp. agave syrup or honey
  • 1 Tbsp. fat-free, reduced-sodium chicken broth
  • 1 Tbsp. red wine vinegar
  • 1/2 tsp. salt
  • 1 Tbsp. extra virgin olive oil
  • 4 large romaine lettuce leaves
  • 4 red-leaf lettuce leaves
  • 1 packed cup baby arugula
  • 6-inch piece English cucumber, sliced
  • 2 plum tomatoes, sliced crosswise
  • 1/8-1/4 red onion; about 3-4 very thin slices as rings


  1. In blender, whirl red pepper, onion, garlic, tomato, jalapeno, agave, broth, vinegar and salt until pulpy. With motor running, whirl in oil. Set dressing aside while making salad.
  2. Wash greens. Tear lettuces into bite-size pieces and whirl in salad spinner to dry. Place lettuce and arugula in salad bowl. Add 1/4 cup dressing and toss until greens are just coated. Add cucumber, tomatoes and onion rings. Toss lightly, and serve immediately.

    * If possible, roast pepper yourself. Preheat oven to 425 degrees F. Place seeded pepper half, cut-side down on oiled baking sheet and roast 20 to 30 minutes until skin is well-blistered. Place pepper in small bowl, cover with plastic wrap and let sit for 20 minutes. Using fingers, remove skin. Roasted peppers may be tightly covered and refrigerated for up to 4 days.

Recipe Yield: Yield: Makes 4 servings

Nutritional Information Per Serving:

Calories: 70
Fat: 4 grams
Saturated Fat: 0.5 grams
Fiber: 2 grams
Sodium: 160 milligrams
Protein: 2 grams
Carbohydrates: 9 grams