Romaine Hearts with Red Pepper Vinaigrette
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 148
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 379
- Total: 5 min
- Prep: 5 min
Ingredients
2 hearts romaine, chopped
1 jarred roasted red bell pepper, drained
1 tablespoon red wine vinegar, eyeball it
Handful flat-leaf parsley
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper
Directions
- Place chopped romaine on a platter or in a salad bowl. To a food processor, add roasted red pepper, vinegar and parsley. Process, then stream in extra-virgin olive oil. Season with salt and pepper. remove processor bowl and drizzle dressing over salad, serve.