Ingredients
- 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
Directions
- 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.
- 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.
Nutritional Information Per Serving:
Calories: 70
Fat: 4 grams
Saturated Fat: 0.5 grams
Fiber: 2 grams
Sodium: 160 miligrams
Protein: 2 grams
Carbohydrates: 9 grams