The age-reducing quality of olives, filling your stomach quickly with their monounsaturated fat, is a special feature of this dish. Its RA Factor is 3.4 days younger.
Preparation Time:  12 minutes
Cooking Time:  0 minutes
Servings  4
Serving Size:

Ingredients:

3 cups each: packed torn romaine lettuce and escarole or curly endive
1 jar (7 ounces) roasted red bell peppers, drained, cut into short, thin strips
1 cup yellow teardrop tomatoes
8 pitted Kalamata olives, halved
1/4 cup golden raisins
3 tablespoons white balsamic vinegar
11/2 tablespoons extra virgin olive oil
salt and freshly ground black pepper, to taste
2 tablespoons crumbled feta or goat cheese (optional)

Directions:

In a large bowl, combine lettuce, escarole, bell peppers, tomatoes, olives and raisins. Combine vinegar and oil; add to lettuce mixture. Toss well and season with salt and pepper to taste. Transfer to four serving plates. Top with cheese, if desired.

Tips:

Bottled roasted red bell peppers make this dish a cinch to put together, but if you prefer a sweeter flavor, use fresh red bell peppers that have been broiled until the skin blackens, peeled, seeded and cut into strips.

Substitutions:

Dry, cured olives or nicoise olives may be substituted for the Kalamata olives. Yellow teardrop tomatoes are small, pear shaped tomatoes with a mild flavor. If they are not available, substitute cherry tomatoes. 1/4 cup of bottled Italian dressing may be substituted for the vinegar and oil. Mesclun salad greens may replace the escarole.

Nutrition Facts:

Fat Calories: 67.00 g
Total Fat:  7.60 g
Sat. Fat:  2.00 g
Cholesterol:  6.20 mg
Total Carbohydrate:  14.90 g
Fiber:  2.60 g
Sugars:  8.80 g
Protein:  3.10 g