Dressing for mesclun or arugula

8 servings

Ingredients

Quantity Ingredient
6 Sweet roasted red peppers; skinned & sliced
¼ cup Sherry vinegar
⅓ cup Olive oil
2 cups Canola oil
3 Shallots; finely minced
Salt and pepper; to taste

Directions

In blender add roasted red peppers, sherry vinegar, olive oil and canola oil. Blend until smooth.

Pour into a bowl and whisk shallots in by hand. Season to taste.

Wash salad greens and spin dry. Make sure all moisture is dried from leaves, or dressing will not adhere.

Place greens in bowl and measure dressing - approx. 2 tbsp per serving - Toss to coat well. Serve.

Store balance of dressing in refrigerator for next time. Makes 3 cups.

Recipe by: Cook's Garden Catalog, Spring/Summer '99 Converted by MM_Buster v2.0l.

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