Roasted Pepper Salad with Salsa Vinaigrette

Colorful strips of roasted bell pepper and red onion slices are marinated in olive oil, balsamic vinegar and salsa and served atop a bed of crisp leaves of lettuce.

Recipe Ingredients:

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

Cooking Directions:

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.