Yield: 6 to 8 servings
1 large head of Romaine lettuce, washed and chopped
1 large yellow bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 small red or sweet onion, chopped or sliced as thin rings
1 small to medium zucchini or yellow squash, shredded
1 handful fresh mint, chopped
1 handful fresh basil, chopped
2 cups heirloom tomatoes, quartered
Dressing
½ cup extra virgin olive oil
Juice of 8 limes
1 Tbsp balsamic vinegar
3 Tbsp maple syrup
1 small jalapeño pepper, minced or finely chopped (remove ribs and seeds if less heat is preferred)
¼ tsp applewood smoked salt
In a large serving bowl, toss together the lettuce, red and yellow bell peppers, onion, and zucchini or yellow squash. Sprinkle chopped mint and basil evenly on top and add the heirloom tomatoes. Place the salad in the refrigerator to chill for half an hour to 1 hour before serving.
For the dressing, add olive oil, lime juice, balsamic vinegar, maple syrup, jalapeño pepper and applewood smoked salt in a medium size bowl and whisk until well-blended. Spoon the dressing over individual salad servings.
Recipe courtesy of Marlaina Donato.