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
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)
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.
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.
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.
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