Greens Salad With Roasted Peppers

By Sunset
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1 cup canned roasted red peppers

About 1/4 cup extra-virgin olive oil

About 3 tablespoons balsamic vinegar

1 clove garlic, minced

10 to 12 niçoise or calamata olives

8 to 12 baguette slices (about 1/4 in. thick)

1/2 cup thinly sliced mild red onion

10 cup (about 10 oz.) spinach leaves, rinsed and drained

2 cups (about 2 oz.) frisée or curly endive, rinsed and drained


1/3 cup fresh-grated parmesan cheese

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