Recipe from Rachael Ray.

2 roasted red bell peppers, drained well, chopped
Pinch of kosher salt
Freshly ground black pepper
1 small clove garlic, chopped
2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
A drizzle of honey
4 romaine hearts
A handful pitted kalamata olives, chopped

Place roasted red bell peppers in food processor bowl. Season with salt and pepper. Add garlic and vinegar to food processor bowl. Turn processor on and stream in olive oil and some honey. When dressing is smooth and combined, stop and adjust seasonings. Chop romaine into bite-size pieces, put in salad bowl. Pour dressing. Toss. Garnish with chopped olives. Makes 4 servings.