head of red lettuce
mandaring oranges or tangerines
walnuts (try glazing them if you have time)
red and yellow bell peppers
roasted shallot vinagrette dressing
(3-4 shallots, olive oil, red wine vinegar, sugar, pepper)
Cut all vegetables into bite sized pieces for salad.
To make the dressing, roast the shallots in lots of olive oil and a teaspoon or two of sugar in the toaster oven. Puree the roasted shallots in the food processor and add red wine vinegar and oil until desired taste and consitency is reached. Add pepper to taste.
Dress lettuce before serving, and then serve salad with toppings and extra dressing on the side.
adapted from salad I ordered at the Cheesecake Factory