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Fresh garden romaine with Field Roast and Roasted Red Pepper and Reduced Balsamic dressing. So damn tasty!
Diet Calendar Entries for 14 May 2018:
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1294 kcal
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Fat: 32.41g | Prot: 63.13g | Carb: 190.35g.
Breakfast: Coffee (Brewed From Grounds). Lunch: Celery, Sweet Onions, Bella Baby Bell Peppers, Roma Tomatoes, Hendrickson's Sweet Vinegar & Olive Oil Dressing, Green Giant Hass Avocado, Dole Romaine Lettuce. Dinner: Pastene Roasted Red Pepper, Sweet Onions, Alessi Balsamic Reduction, Dole Romaine Lettuce, Roma Tomatoes, Field Roast Stuffed Celebration Roast. Snacks/Other: Grapes (Red or Green, European Type Varieties Such As Thompson Seedless). more...
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 Comments
14 May 18 by member: bango1
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14 May 18 by member: jengetfit123
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I want some Now !!!!! ;) You've unleashed the beast .....I'm so hungryyyyyyyyyyyyyy!
14 May 18 by member: wright2018
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I do enjoy your vegan dishes. Love seeing what you come up with next :)
14 May 18 by member: kattay
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15 May 18 by member: Retta Smith
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15 May 18 by member: Vickiauntmick
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15 May 18 by member: marshakanady
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15 May 18 by member: B_DIXON
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I just ate, but all these posts are making me hungry again. I'll go get some water.. that may do the trick.
15 May 18 by member: dboza
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an appetizing looking meal you have there thank you for sharing;)
15 May 18 by member: maxie4
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This looks good. I need the recipe.
15 May 18 by member: Rannyroo
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No actual recipe... It was a jar of roasted red peppers that were almost gone. Maybe 1/2 a cup left in the juice they come packed in. I sprinkled the peppers on my salad and used the jar liquid and a few peppers, and about a tablespoon of reduced balsamic vinegar. Blended that up smooth and poured on my salad. Had just the right amount of tart and sweet with a smokey undertone from the roasted peppers.
15 May 18 by member: Vickiauntmick
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