Mesclun Salad with Oven-Roasted Peppers and Feta Dressing

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 ½ cups), plus 2 ounces coarsely crumbled (about ½ cup)
• 6 tablespoons cold water
• 1 small garlic clove, chopped
• + 3 more ingredients
• • 1 ½ 4.5-ounce bags mesclun salad
  • 1 ½ tablespoons Sherry wine vinegar
  • Kalamata olives (optional)

1. Preheat oven to 425°F. Place all peppers, cut side down, on large rimmed baking sheet. Drizzle with 2 tablespoons oil. Roast until peppers are tender and brown in spots, about 45 minutes. Remove from oven and cool 15 minutes on baking sheet. Peel peppers; cut each half lengthwise into 4 strips...

View full recipe at SpringPad