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Roasted Pepper Salad with Salsa Vinaigrette

Roasted Pepper Salad with Salsa VinaigretteColorful 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, used with permission.