Ingredients
2 tablespoons olive oil
2 tablespoons white-wine vinegar
2 teaspoons grainy mustard
Coarse salt and ground pepper
1 small head romaine lettuce, sliced
1/2 cup chopped oil-packed roasted red peppers, drained
1/2 cup roasted almonds, chopped
1 can (15 ounces) chickpeas, rinsed and drained
1 orange bell pepper (ribs and seeds removed), cut into 1-inch pieces
In a small bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Divide dressing between 2 small airtight containers. Divide lettuce, roasted peppers, almonds, chickpeas, and bell pepper between 2 medium airtight containers. Refrigerate, up to overnight. To serve, pour dressing over salad, seal, and shake to combine.
- Great for a side salad at dinner
- Make and take with a slice of French bread for a light and delicious lunch.
- Use any combination of red, green, yellow bell peppers.
- Sliced green or black olives are a nice addition to this salad.
- Instead of the dressing on this recipe try sprinkling balsamic vinegar and olive oil on the salad.
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Recipe from Everyday Food 03/2009
