Roasted Pepper Salad with Salsa Vinaigrette
Category: Peppers, Roasted, Salads, Vinaigrette
Yield: 6 servings
6 medium red, green and yellow bell peppers, (2 of each)
1 small red onion, peeled and thinly sliced
1 cup ORTEGA® SALSA PRIMA - Homestyle Mild
1/4 cup olive oil
2 tbsp balsamic vinegar
1/2 tsp salt
1/4 tsp ground black pepper
3 cups torn lettuce leaves

Procedures
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.
COMBINE bell peppers, onion, picante sauce, olive oil, vinegar, salt
and pepper in a large bowl. Cover; refrigerate for at least 2 hours.
Serve over lettuce.