ROASTED PEPPER SALAD WITH SALSA VINAIGRETTE
6 medium red, green and yellow bell peppers, (2 of each)
1 small red onion, peeled and thinly sliced
1 cup Ortega Green Chile Picante Salsa
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups torn lettuce leaves (for serving)
TO ROAST THE PEPPERS:
Place bell peppers on a baking sheet. Broil, turning peppers frequently, until sides are blistered and charred. Remove from broiler. Carefully place peppers in plastic or paper bag; let stand 10 minutes. Peel; remove core and seeds. Cut into 2-inch strips.
TO PREPARE THE SALAD:
Combine roasted peppers, onion, picante sauce, olive oil, vinegar, salt and pepper in a large bowl. Cover; refrigerate for at least 2 hours.
Serve over lettuce.
Makes 8 servings
Source: Ortega
6 medium red, green and yellow bell peppers, (2 of each)
1 small red onion, peeled and thinly sliced
1 cup Ortega Green Chile Picante Salsa
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups torn lettuce leaves (for serving)
TO ROAST THE PEPPERS:
Place bell peppers on a baking sheet. Broil, turning peppers frequently, until sides are blistered and charred. Remove from broiler. Carefully place peppers in plastic or paper bag; let stand 10 minutes. Peel; remove core and seeds. Cut into 2-inch strips.
TO PREPARE THE SALAD:
Combine roasted peppers, onion, picante sauce, olive oil, vinegar, salt and pepper in a large bowl. Cover; refrigerate for at least 2 hours.
Serve over lettuce.
Makes 8 servings
Source: Ortega
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