Mesclun Salad with Oven-Roasted Peppers and Feta Dressing

Name: Mesclun Salad with Oven-Roasted Peppers and Feta Dressing
Yield: 6 Servings
Ingredients: 2 large red bell peppers, halved lengthwise, seeded; 2 large yellow bell peppers, halved lengthwise, seeded; 2 large orange bell peppers, halved lengthwise, seeded; 5 tablespoons olive oil, divided; 6 ounces feta cheese, diced (about 1 1/2 cups), plus 2 ounces coarsely crumbled (about 1/2 cup); 6 tablespoons cold water; 1 small garlic clove, chopped; 1 1/2 4.5-ounce bags mesclun salad; 1 1/2 tablespoons Sherry wine vinegar; Kalamata olives (optional)

By Rozanne GoldPhotography by Pornchai Mittongtare

February 29, 2004

Recipe notes