| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Marinate your fresh vegetables in olive oil, balsamic vinegar and plicate sauce. Let their flavors meld in the refrigerator, then choose your prettiest platter and line it with crisp leaves of lettuce.

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 Salsa - Homestyle Recipe (Mild)
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 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.
2. 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.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.