Roasted Pepper Salad with Salsa Vinaigrette
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. |
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