The age-reducing quality of olives, filling your stomach happily and making everything taste better with their lovely healthy green oil, is a special feature of this Roasted Red Pepper and Kalamata Olive Sicilian Salad recipe. It has a RealAge Factor of 3.4 days younger.
Preparation Time: 12 minutes
Cooking Time: 0 minutes
Servings 4
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 can whole sardines in extra virgin olive oil (4.5 ounces)
1 cup yellow teardrop tomatoes
8 pitted Kalamata olives, halved
1/4 cup golden raisins
3 tablespoons white balsamic vinegar
1 1/2 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, sardines, 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 a favorite bottled Italian dressing may be substituted for the vinegar and oil. Mesclun salad greens may replace the escarole.
Nutrition Facts:
Fat Calories: 99
Total Fat: 11 g
Sat. Fat: 2.00 g
Cholesterol: 16.20 mg
Total Carbohydrate: 14.90 g
Fiber: 2.60 g
Sugars: 8.80 g
Protein: 13.10 g