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The flavor in this salad speaks for itself!
1 red pepper, sliced
1 orange pepper, sliced
1 red onion, sliced
1 avocado, cubed
8-ounce bag romaine lettuce
crispy fried onions (optional)
1/4 cup Gefen Mayonnaise
1 tablespoon vinegar
2 and 1/2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon Gefen Garlic Powder
Placed sliced peppers and onions on a baking tray on a single layer.
Lightly coat with olive oil. Broil on high for 15 minutes or until edges begin to blacken. (Broil time may vary based on the oven.) Let veggies cool before adding to the salad.
Whisk dressing ingredients together. Top lettuce with grilled veggies and avocado. Drizzle on dressing just before serving.
Styling by Atara Schechter
Photos by Ruby Studios
www.thevoiceoflakewood.com
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This light and fresh salad is very tasty, as well as easy to make. I left out the crispy onion from the salad and the garlic powder from the dressing. To make the salad more substantial, I doubled the quantity of peppers and avocado. I love how little prep there is compared to many other salads.