1 ea Bell Peppers, Red-Orange-Yellow
1 pg Mesclan Salad Mix.
6 oz Feta cheese, diced (1-1/2 cup)
6 Tbs cold water
1 sm Garlic Clove, minced
1-1/2 Tbs Sherry Wine Vinegar
1 Tbs Olive Oil
2 oz Feta cheese, crumbled ( 1/2 cup)
-Rub peppers with olive oil, place on baking sheet and roast in over until skins have blackened.
-Place peppers in plastic covered bowl or bag and allow steam to loosen skin. (5 min)
-remove blackened outer skin, slice open peppers. Remove core, seeds and ribs from inside of peppers.
-Julienne cut the peppers, and set aside
-Place all Dressing ingredients in Blender or Food Processor, blend until smooth.
Place salad mix on plate, arrange pepper slices and apply dressing. Top with Kalamata Olives and remaining Crumbled Feta Cheese.