Garden Greens with Red Pepper Dressing

[Deborah D.]

Found this recipe in the Jenny Craig Cookbook, nothing changed on it.

1    (7-ounce) jar roasted red peppers in water
3    Tbsp white wine vinegar
2    Tbsp water
2    Tbsp olive oil
1/4  tsp salt
1/8  tsp ground red pepper
1    Tbsp minced fresh basil
2    cups torn red leaf lettuce
2    cups torn green leaf lettuce
2    cups torn romaine lettuce
1    cup chopped tomato
1    cup chopped cucumber

Drain peppers, reserving liquid.  Place half of peppers in container of an electric blender.  Reserve remaining peppers and liquid for another use.

Add vinegar and next 4 ingredients to blender container.  Cover and process until mixture is smooth; transfer to a small bowl.  Stir in basil.  Cover and chill.

Combine lettuces, tomato, and cucumber in a large bowl; toss gently.  Arrange evenly on salad plates.  Spoon red pepper mixture over salads.

[MusicManiac]

Thanks, this sounds terrific!  I can't wait to try it.  If you like roasted red pepper, you may want to try this one, too!

Mexicorn

INGREDIENTS:
3 (15 ounce) cans black beans,rinsed and drained
3 (15.25 ounce) cans whole kernel corn, drained
1/2 red onion, diced
2 green bell peppers, diced
1 (7 ounce) jar roasted red peppers, drained and diced
1/3 cup red wine vinegar
1/3 cup extra virgin olive oil

DIRECTIONS:
1. Into a large bowl, mix together the beans, corn, red onion, green pepper and red pepper.
2. Right before serving, pour enough red wine vinegar over all to coat.  Add just enough oil to make it shiny.