3 med. size red Bell pepper (1 lb.)
2 c. torn Romaine lettuce
2 c. watercress, trimmed
2 c. yellow squash, thinly sliced
2 c. fresh mushrooms, thinly sliced
1 med. Belgian endive, separate into leaves
2 sm. zucchini

Cut Bell peppers in half lengthwise. Clean insides. Place peppers, skin sides up on a baking sheet and using the palm of your hand, flatten the peppers. Broil 3 inches from heat for 10 minutes or until blackened and charred. Place peppers in ice water and chill 5 minutes. Drain, peel and discard skins. Cut peppers lengthwise into 1/2 inch strips and place in a bowl. Add Romaine lettuce, watercress, squash, mushrooms and endive, toss gently. Using a vegetable peeler, cut zucchini lengthwise into thin strips and arrange over salad. Serve this salad with our creamy dill dressing.