Prep time 5mins
Cook time 10mins Serves 4 Ingredients Dressing 3 prepared roasted red peppers, drained, divided (or make your own*) 2 tablespoons pine nuts 1 small shallot, peeled and quartered 2 tablespoons red wine vinegar ½ teaspoon Dijon mustard ¼ teaspoon each salt and fresh ground pepper 3 tablespoons water 1 tablespoons olive oil Salad 6 cups mesclun greens 1 pint tomatoes 1 cup chopped cucumber, peeled 2/3 cup shredded carrots 2 cups cubed chicken (shallow fried - use coconut oil) 2 ripe avocadoes Directions Combine 1 of the roasted red peppers with all the dressing ingredients through olive oil in a food processor and process until mostly smooth. Set aside. Dice the remaining 2 roasted red peppers. In a large salad bowl combine the peppers, lettuce, tomatoes, cucumber, chicken and avocado and toss gently to combine.Dress to taste and serve immediately. *To roast fresh colored bell peppers, preheat grill, slice peppers in half lengthwise, remove stems and veins and clap together to remove seeds. Place face down on a broiler sheet and broil for 10-15 minutes or until skin is charred. Remove peppers, place in a bowl and seal tightly with plastic wrap for 10 minutes. Remove wrap, slip off charred skins and discard, and peppers are ready for use.
0 Comments
Leave a Reply. |
Archives
November 2015
Categories
All
|