Painted Desert Roasted Pepper Salad

Recipe by Charmed
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • DRESSING: In a blender, purée the oils with the garlic and onion.
  • Strain into a large jar with a lid.
  • Add the remaining dressing ingredients to the jar.
  • Cover and shake well, then refrigerate for at least 30 minutes.
  • ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers into ribbons, 1/2 inch thick.
  • Arrange them decoratively on a serving platter, then pour the dressing over the chiles and peppers.
  • Sprinkle the cheese over the pepper mixture and garnish around the edges with the lettuce.
  • NOTE: I did not have mexican oregano, so I used epazote, and liked the results very much.
  • Other possible substitutions could be savory, regular oregano, thyme, rosemary, or summer savory.
  • I used about 2-3 tablespoons of shredded Monterey Jack cheese per serving, and I felt that was the perfect amount.
  • Although the recipe did not state it, I topped it with a little bit of crushed guacamole-flavored tortilla chips.
  • You could do the same with regular tortilla chips too, if desired.
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