Dairy-Free Spanish Salad with Romesco Dressing

Ingredients

• 2 medium Red Bell Peppers
• 8 oz Mixed Greens
• 1/2 cup Kalamata Olives
• 1/4 medium Red Onion
• 1 cup Romesco Dressing

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the 2 medium Red Bell Peppers on a baking sheet and roast for 30 to 35 minutes, or until the skins are completely blackened and blistered. This will make them easier to peel.
2. 2Once the peppers are roasted and cool enough to handle, peel off the blackened skins. You can do this by gently rubbing them off under cool running water or with a paper towel. Remove the seeds and stem, then cut the peeled peppers into 1/2-inch strips.
3. 3Prepare the Romesco Dressing. Since the recipe for the dressing is not provided here, and you must use only the ingredients listed, this step assumes the 1 cup of Romesco Dressing is ready to use.
4. 4In a large bowl, combine the 8 oz Mixed Greens, 1/2 cup Kalamata Olives, 1/4 medium Red Onion (thinly sliced), and the prepared 2 medium Red Bell Peppers strips.
5. 5Drizzle the 1 cup Romesco Dressing over the salad ingredients in the bowl. Gently toss everything together until the greens and vegetables are evenly coated with the dressing.
6. 6Divide the salad among four plates or bowls to serve.

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