Friday, September 17, 2010

Colorful Crunch Salad with Smoky Tomato Dressing



















For the salad:

5 leaves each of red and green leaf lettuce
1/4 cup chopped jicama
3 strips cooked bacon
1/2 of a yellow pepper, roasted*
1 tbsp slivered almonds
1 thin slice of red onion

Tear lettuce. Crumble bacon and slice pepper into small pieces. Add toppings to salad.

For the dressing:
1/2 cup tomato sauce
1/2 tsp powdered onion
1/4 tsp hickory smoke flavor
2 tbsp apple cider vinegar
2/3 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp ground black pepper

Using a whisk, mix all ingredients except EVOO. Slowly blend in EVOO while stirring dressing.

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