Roasted Pepper Salad with Salsa Vinaigrette

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* Exported from MasterCook *

 

Roasted Pepper Salad with Salsa Vinaigrette

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 medium red green and yellow bell peppers

1 small red onion

1 cup ORTEGA® Salsa Prima Homestyle 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

 

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.

 

 

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.

 

 

Recipe and photo courtesy of Ortega® and www.Meals.com

 

 

 

Source:

" http://homeadvisor.msn.com/food/recipes/RecipeDetail.aspx?rid=577 "

 

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Per Serving (excluding unknown items): 70 Calories; 7g Fat (84.3% calories

from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 136mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0

Fruit; 1 1/2 Fat.

 

NOTES : Marinate your fresh vegetables in olive oil, balsamic vinegar and

plicate sauce. Let their flavors meld in the refrigerator, then choose your

prettiest platter and line it with crisp leaves of lettuce. This mixture

will dress the lettuce leaves to beat the band!

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0