Salad With Roasted Peppers

• 1 lb bell pepper (mixed, halved lengthwise, seeded)
• 5 tablespoons olive oil (divided)
• 8 ounces feta cheese (6 oz diced & 2 oz crumbled)
• 6 tablespoons water
• 1 garlic clove (chopped)
• 1 head red leaf lettuce (washed & chopped)
• 1 12 tablespoons sherry wine vinegar
• kalamata olive (optional)

1. Preheat oven to 425 degrees F; place all peppers, cut side down, on large rimmed baking sheet.
2. Drizzle with 2 T oil; roast until peppers are tender & brown in spots (about 20 min).
3. Remove from oven & cool 15 min on baking sheet; peel peppers.
4. Cut each half lengthwise into 4 strips; season to taste with salt & pepper.
5. Place in a small bowl.
6. Place 6 oz diced feta, 6 T water & 1 T oil in processor; puree until smooth (about 1 min).
7. Add garlic & blend 2 seconds; set dressing aside.
8. Place lettuce in large bowl; toss with remaining 2 T oil, then vinegar.
9. Season to taste with salt & pepper; arrange greens on large platter & top with peppers.
10. Drizzle feta dressing over & sprinkle with 2 oz crumbled feta; garnish with olives if desired.

bell pepper, olive oil, feta cheese, water, garlic, red leaf, sherry wine vinegar, olive

Taken from www.food.com/recipe/salad-with-roasted-peppers-417811 (may not work)