Ingredients Jump to Instructions ↓

  1. 2 hearts romaine, chopped

  2. 1 jarred roasted red bell pepper, drained

  3. 1 tablespoon red wine vinegar, eyeball it Handful flat-leaf parsley

  4. 1/4 cup extra-virgin olive oil, eyeball it Salt and pepper

Instructions Jump to Ingredients ↑

  1. Place chopped romaine on a platter or in a salad bowl. To a food processor , add roasted red pepper , vinegar and parsley. Process, then stream in extra-virgin olive oil. Season with salt and pepper. remove processor bowl and drizzle dressing over salad, serve.


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