Roasted Pepper Salad with Salsa Vinaigrette

This is a recipe I tried for the first time last night. And it was excellent!! It comes from the Ortega website. Very tasty and a great compliment to enchiladas. It would actually be good side to any mexican dish. The recipe also gave me a chance to practice a technique that I learned from The Take Home Chef: how to roast peppers (*after broiling, place in bowl and cover with plastic wrap to steam off the skin)

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 Salsa (Mild or Medium)
1/4 cup olive oil
2 tbls. balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups torn lettuce leaves

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 (*see above); let stand 10 minutes. Peel; remove core and seeds. Cut into 2-inch strips.

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.

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