ROASTED PEPPER SALAD WITH SALSA VINAIGRETTE

ROASTED PEPPER SALAD WITH SALSA VINAIGRETTE

Ingredients for 6 Servings

6 (2 medium each) red, green and yellow bell peppers
2 cups (1 small) thinly sliced red onion
1 cup ORTEGA® Green Chile Picante Sauce
1/4 cup Olive oil
2 tbsp Balsamic vinegar
1/2 tsp Salt
1/4 tsp Ground black pepper
3 cups Torn lettuce leaves

Procedure: 

1. PLACE bell peppers on baking sheet.
2. Broil, turning peppers frequently, until sides are blistered and charred.
3. Remove from broiler.
4. Carefully place peppers in plastic or paper bag; let stand for 10 minutes.
5. Peel; remove core and seeds.
6. Cut into 2-inch strips.
7. COMBINE bell peppers, onion, picante sauce, olive oil, vinegar, salt and pepper
   in large bowl.
8. Cover; refrigerate for at least 2 hours.
9. Serve over lettuce.


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