3 Tbs. Lemon Juice 3 Tbs. Red Vinegar 4 Tbs. Olive Oil
1/4 tsp. Oregano, dry leaf 1/8 tsp. Salt, may need a bit more 1/8 tsp. Gounnd Pepper 8 Basil Leaves, fresh
Vinaigrette:
1/2 Head of Garlic, roasted.
Note: This is the garlic that was roasted on the same tray as the peppers and onions.
Squeeze the roasted garlic out from the skin.
Use the roasted garlic in the vinaigrette.
Discard the skin.
Vinaigrette:
5 Cherry Tomatoes, roasted 1/2 Red Pepper, roasted
Take the 5 cherry tomatoes and half of the roasted red pepper from the tray.
Use these ingredients in the vinaigrette.
Place all vinaigrette ingredients into a blender:
3 Tbs. Lemon Juice 3 Tbs. Red Vinegar 4 Tbs. Olive Oil 1/4 tsp. Oregano, dry leaf 1/8 tsp. Salt, may need a bit more 1/8 tsp. Gounnd Pepper 8 Basil Leaves, fresh 1/2 Head Roasted Garlic 5 Cherry Tomatoes, roasted 1/2 Red Pepper, roasted
Puree all ingredients together.
You can leave the dressing in the blender.
You can also put it into a small bowl.
You will need all of the vinaigrette for this recipe.
Wash, cut and dry one romaine heart.
Can be done a day ahead.
Chill well.
Here is the cooked pasta in the large bowl.
It has cooled to room temperature.
Add all of the roasted vegetables to the pasta.
Vegetables have also cooled to room temperature.
Add lettuce to the bowl.
Add all of the dressing to the bowl.
Mix all ingredients well by hand.
Serve on plates or in bowls.
Garnish with a few roasted pine nuts.
Cheese is not needed on this salad.
All Ingredients Needed For Recipe
2 Cups Whole Wheat Rotini, uncooked 1 Red Pepper 1 Yellow Pepper 1/2 Red Onion 1 Head of Garlic 6 Tbs. Olive Oil 1 Zucchini 1 Yellow Squash 1 Carrot 15 Cherry Tomatoes 3 Tbs. Lemon Juice 3 Tbs. Red Vinegar 1/4 tsp. Oregano, dry leaf 1/8 tsp. Salt, may need a bit more 1/8 tsp. Ground Pepper 8 Basil Leaves, fresh 1 Romaine Lettuce Heart 2 Tbs. Toasted Pine Nuts
New Taste Thinking:
This is the sort of dish that you can eat at least once a week. It is so clean and natural. The vinaigrette has been lightened with the tomatoes and peppers which means less oil is needed. Have a cup of soup with the salad and you have a wonderful dinner. Feel free to add any lean protein such as broiled salmon, hot or cold.
Serving Size 1 Cup Servings Per Recipe 8 Calories 364 Calories from Fat 128 Total Fat 14g
Saturated Fat 2g
Trans Fat 0g Cholesterol 0mg
Sodium 72mg Total Carbohydrate 50g Dietary Fiber 7g
