Roasted Pepper Salad with Salsa Vinaigrette Recipe

Roasted Pepper Salad with Salsa Vinaigrette Recipe

  • 2 medium red bell peppers
  • 2 medium green bell peppers
  • 2 medium yellow bell peppers
  • 2 cups thinly sliced red onion
  • 1 cup ORTEGA® Green Chile Picante Sauce
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cups torn lettuce leaves
  1. PLACE bell peppers on 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 for 10 minutes. Peel; remove core and seeds. Cut into 2-inch strips.
  2. COMBINE bell peppers, onion, picante sauce, olive oil, vinegar, salt and pepper in large bowl. Cover; refrigerate for at least 2 hours. Serve over lettuce.
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