1/3 cup Sicilian Lemon balsamic
½ cup Chiquitita extra virgin olive oil (or any Heavenly mild extra virgin olive oil)
¼ tsp coarse black pepper
4 cups chopped romaine, spring mix or lettuce of choice
2 medium size golden beets, cooked, peeled, and chilled
1 whole roasted red pepper, peeled and julienned
½ medium red onion, thinly sliced
3-4 Roma tomatoes
½ cup Kalamata olives
1/3 cup shredded Romano, parmesan or crumbled goat cheese

Pile lettuce in center of serving platter. Slice beets in half, and then thinly slice and lay around perimeter of lettuce mound. Slice or chop tomatoes, and arrange over salad. Add julienned red pepper slices to your liking, as well as red onion slices. In a bowl or shaker bottle, combine Chiquitita olive oil and Sicilian Lemon balsamic with black pepper. Stir or shake to combine, and drizzle over salad generously. (You won’t necessarily use all of the dressing, and you can always add more, so don’t douse it completely) Sprinkle cheese over salad and serve immediately.

Note: Don’t like beets? Try artichoke hearts instead. Don’t like onion on your salad? Don’t use any. Don’t like roasted red peppers? What is wrong with you? The point is, nothing here is set in stone. Make the salad you like, and try this dressing!