Avocado Tomato & Roasted Red Pepper Salad

• FOR THE DRESSING:
• 1/2 cups Extra Virgin Olive Oil
• 1/2 whole Lemon, Juiced
• 1 Tablespoon Honey
• 1/4 teaspoons Rosemary
• 1/4 teaspoons Ground White Pepper
• FOR THE SALAD:
• 5 ounces, weight Baby Spring Lettuce Mix
• 1 pint Multi-colored Cherry Tomatoes
• 1 jar (7.5 Oz. Size) Roasted Red Peppers
• 1 whole Avocado (small)

1. Combine dressing ingredients and whiz in a blender or whisk by hand. Set aside.
2. Pour lettuce mix into a large bowl. Cut cherry tomatoes into halves, or leave whole, if desired. Add them into the bowl with the lettuce. Cut up roasted red peppers (mine came whole) to desired size and add to salad. Cut avocado into slices or chunks, and add to mix.
3. Pour desired amount of dressing over salad, and mix!

dressing, olive oil, lemon, honey, ubc, ubc, salad, spring lettuce mix, multicolored cherry tomatoes, red peppers, avocado

Taken from tastykitchen.com/recipes/salads/avocado-tomato-roasted-red-pepper-salad/ (may not work)