Fresh romaine lettuce, sweet red peppers, black olives and sun-dried tomatoes tossed in a caper and pine nut vinaigrette!

Serves 6

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.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."