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Salads | |
| One 12-ounce jar roasted red peppers, drained and chopped 1 1/2 cups pitted olives of any kind (green, black, kalamata, stuffed with anything), chopped 4 celery ribs, thinly sliced 1 romaine heart, thinly sliced 3 tablespoons olive oil 2 tablespoons white wine vinegar Kosher salt and freshly ground black pepper | |
| Combine the red peppers, olives, celery and romaine in a large bowl. In a cruet, add the olive oil, vinegar and 1/2 teaspoon each salt and pepper. Shake to combine. Pour over the salad in the bowl, toss together and serve. | |
Unrated | |
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