-Big salad bowl (12″ -diameter?) filled with -equal parts escarolle and -romaine 1/2 c Or more roasted red peppers,
-bite sized pieces 1/4 -1/2 cup dried tomatoes
2 tb Balsamic vinegar to taste
1 To 2 tablespoons raisins
1 tb LF parmesean, if you can
-find some that’s decent! 1 Thin-sliced green onion
Toss! Munch! Nice with a piece of multi-grain toast and/or a cup of miso soup. I think when I make this for company I’ll use both red and yellow peppers to roast. Last night I tried some Mazetti’s (sp?) roasted red peppers, which are packed without oil. Also, you would never have gotten me to mix raisins with anything savory a few months ago, but this really is good! sally charette <ECZ5SCC@MVS.OAC.UCLA.EDU>Fatfree Digest, Vol. 8, Issue 40, June 1, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.