Happy Tuesday everyone! I hope your week is off to a great start. First off, I would like to apologize for posting so late...I actually was under the weather a bit and wasn't quite feeling like me all weekend. None the less, that's should not be an excuse but I hope you understand. Anyway, on to today's recipe...this is a great recipe that takes your salad to the next level; it's sweet & tangy and can be whipped up in a snap. Now what could be better than that?!
Ingredients:
1 red bell pepper, roasted (directions to follow)
Ingredients:
1 red bell pepper, roasted (directions to follow)
1/4 cup of EVOO (extra virgin olive oil)
1/4 cup of balsamic vinegar
Roughly 1/4 tsp of salt
Roughly 1/4 tsp pepper
2 TSP honey
1 tsp of basil (or any fresh herb of your choice)
Directions:
1. To roast bell pepper, place over an open flame and grill until it's charcoaled all the way around.
2. Once the pepper is charcoaled all over, place in a ziplock bag, zip, & let stand for about 5 minutes.
3. After 5 minutes, remove the pepper from the ziplock & place in a plate. Using a cloth dish cloth or towel, gently scrub until skin comes off (the pepper will smell very sweet as you're doing this). Cut in big strips and scoop out all the seeds & veins from the inside of the pepper.
4. In a blender or food processor, place chopped peppers, basil, EVOO, vinegar, & remaining ingredients and blend until smooth.
5. Chill for at least an hour before serving but it is best made a day ahead of time so that the flavors really have a chance to meld.
6. Enjoy with your favorite salad!
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