When I posted how to roast red peppers on a barbecue grill, I promised I'd share the salad I made with the roasted red peppers. This recipe was created with those roasted peppers in mind, but the dressing was inspired by "Hmm, what's in the freezer that I need to use?" I used some of last summer's slow roasted tomatoes and frozen basil puree to start making room for this year's garden surplus, but I'll tell you how to substitute those ingredients if you don't have them in your freezer.
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