MEDITERRANEAN SALAD BOWL
Fresh romaine lettuce, sweet red peppers, black olives and sun-dried tomatoes tossed in a caper and pine nut vinaigrette!
1/2 c. extra virgin olive oil
1/4 c. Balsamic vinegar
1/2 t. garlic granules
1/2 t. onion powder
1/2 t. ground fennel seed
1 t. small capers, drained
2 T. pine (pignoli) nuts
several shakes black pepper
salt to taste
1 lg. fresh sweet red pepper, cut from tip to tip into quarters, then crosswise into 3/8 inch wide strips
1 handful thinly sliced sweet onion
20 whole, pitted California black olives, cut into quarters
12 marinated sun-dried tomatoes, cut crosswise into 3/8 inch wide strips
1 large head romaine lettuce; remove outer soiled leaves, lay lettuce on side and cut crosswise into 1&1/2 inch wide strips; place in large bowl of cold water to clean and crisp, drain; and place on rack to dry.
In medium-sized glass or stainless steel bowl combine first 8 ingredients, up to and including salt. Stir briskly with wire whisk till thickened.
Add red pepper, onion, olives and sun-dried tomatoes. Stir well, then set aside to marinate at room temperature till ready to use.
To assemble salad: Place lettuce strips in large bowl. Pour marinated vegetables over lettuce, and toss gently till evenly dispersed. Serve at once.
Notes: Serve as a main dish salad with hot whole grain rolls or hard crusted French bread.