Title: Artichoke and roasted red pepper salad
 Categories: None
      Yield: 8 Servings
 
MMMMM---------------------------SALAD--------------------------------
      8 md Artichokes; Prepared And,
           -Cooked
      4    Red Bell Peppers
           Lettuce Leaves
    1/2 c  Red Onion; Sliced
    1/2 c  Ripe Olives; Sliced

MMMMM------------------ROASTED PEPPER DRESSING-----------------------
      1    Red Bell Pepper; Roasted,
           -Reserved From Salad
           -Preparation
    1/3 c  Balsamic Vinegar
    1/4 c  White Wine Vinegar
      2    Cloves Garlic; Minced
      1 tb Fresh Basil; Chopped
      1 ts Fresh Rosemary; Chopped
      1 ts Sugar
 
  Halve artichokes lengthwise; scoop out center petals and fuzzy
  centers. Remove outer leaves and reserve to garnish salad. Trim out
  hearts and slice thinly. Cover, set aside. Place whole bell pepper
  under preheated broiler; broil under high heat until charred on all
  sides, turning frequently with tongs. Remove from oven and place in a
  paper bag for 15 minutes to steam skins. Trim off stems of peppers;
  remove seeds and ribs Strip off skins; slice peppers into julienne
  strips. Reserve one fourth of the bell pepper strips for the dressing.
  
  To Assemble Salads: Arrange lettuce leaves on 8 salad plates,
  remaining bell peppers strips, red onions and ripe olives on lettuce.
  Garnish with a couple of artichoke leaves, if desired.
  
  For Dressing: In a blender or food processor place reserved bell
  pepper strips, vinegars, garlic, basil, rosemary and sugar. Cover and
  process until well blended and nearly smooth. Spoon dressing over the
  salads.
  
  Serving Suggestion: Cover and refrigerate prepared salads up to 4
  hours. Chill dressing and spoon dressing and spoon over the salads
  just before serving.
  
  Nutrients per serving: Calories: 88; Protein: 4.7 g; Carbohydrate:
  199g; Fat 1 g; Calories from fat: 12%; Calories from saturated fat:
  2%; Sodium; 189 mg; Cholesterol: 0 mg: Dietary Fiber: 5 g.
  
  Entered in MasterCook by suechef@sover.net 4/25/98
  
  Recipe