Fire Roasted Red Pepper and Grape Salad with Lemon Vinaigrette Dressing
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Dan Rich of Elgin prepared curried salmon fritters and a salad for his Cook of the Week Challenge exercise that required the ingredients canned salmon, red pepper, farro and grapes.
Patrick Kunzer | Staff Photographer
1 bag (5 ounces) mixed greens (washed and dried)
1 fire roasted red pepper, seeded and julienne
¾ cup green grapes, half of the grapes cut into halves
¾ cup black grapes, half of the grapes cut in to halves
¾ cup red globe grapes, half of the grapes cut in to halves
1 clementine, supremed
Juice of 1½ lemons, seeded
4 ounces honey
¼ teaspoon pepper
½ teaspoon kosher salt
Several sprigs fresh oregano, sage and lemon thyme (for 1 tablespoon)
Splash of hot pepper sauce
3 ounces olive oil
Place salad greens on platter. Arrange pepper, grapes, and clementine on top of salad greens.
For the dressing: Combine lemon juice, honey, pepper, salt, herbs and hot pepper sauce. While whisking, slowly add olive oil to the dressing until it is emulsified.
Serve four to six.
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