Red Lettuce Salad with Roasted Peppers, Feta and Marjoram Vinaigrette
1 small head raddichio
1 head red leaf lettuce
3 medium red peppers, roasted, peeled and cut into 1-inch strips
1/2 lb. feta cheese, crumbled
2 Tbsp. red wine vinegar
2 Tbsp. finely chopped shallots
1/2 tsp. salt
2 drops Stevia
2 tsp. finely chopped fresh marjoram, or 3/4 tsp. dried
2/3 cup extra virgin olive oil
1/2 tsp. freshly ground black pepper
Wash and dry the lettuce. Core and separate the raddichio leaves. Tear both into medium-sized pieces. Place in a large bowl. Cover with a damp cloth and refrigerate until serving time.
Whisk the vinegar, shallots, salt, Stevia and marjoram together. Slowly beat in the olive oil and pepper.
To serve, scatter the peppers and feta over the salad. Whisk the dressing to recombine the ingredients and drizzle over the salad. Serve immediately.
Total Calories: 3935
Total Fat: 408 grams/3676 calories
Total Carbs: 47 grams/146 calories
Total Fiber: 11 grams/0 calories
Total Protein: 39 grams/158 calories
September 2001 - "Let's Talk About Salad Dressings Post"