Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Portion Size: 1 1/2 cups salad with dressing
POINTS®: 5


1 medium sweet red pepper
1 medium garlic garlic, minced
2 leaves fresh basil
2 Tbsp sherry vinegar
2 Tbsp extra-virgin olive oil
2 Tbsp plain non-fat Greek yogurt
1/8 tsp Kosher salt,or to taste
1/8 tsp freshly ground black pepper, or to taste
9 oz Fresh Express Leafy Green Romaine
1/2 cup pitted large green olives
1/2 small cucumber, peeled, seeded and thinly sliced
1/2 cup pear, grape or cherry tomatoes, halved
1 small red onion, thinly sliced
1/4 cup crumbled feta cheese


1. Over the open flame of your gas stove, carefully char pepper, turning occasionally, until blackened. Place in a paper bag, seal and let sit for 10 minutes so pepper can ‘sweat.’ Remove pepper from bag and peel off blackened skin using paper towels.
2. To make dressing, using a food processor, combine peeled pepper, garlic, basil, vinegar, oil and yogurt; blend until smooth and mixture turns light red in color. Season to taste with salt and pepper.
3. In a medium bowl, combine lettuce, olives, cucumber, tomatoes and onion; drizzle with dressing and toss to coat.
4. To serve, divide salad among four plates; sprinkle with cheese and serve.

This is the perfect way to start any meal. Or top the salad over a baked snapper fillet for a Mediterranean delight.