Marinate your fresh vegetables in oliveoil, balsamic vinegar and plicate sauce. Let their flavors meldin the refrigerator, then choose your prettiest platter and lineit with crisp leaves of lettuce.
Recipe: Roasted Pepper Saladwith Salsa Vinaigrette
6 medium red, green and yellow bell peppers,(2 of each)
1 small red onion, peeled and thinly sliced
1 cup homestyle salsa
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups torn lettuce leaves
Makes 6 servings.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
How to Make a Smokey Brunch Roasted Red Pepper and Arugula Salad | Pottery BarnIf the Roasted Pepper Saladwith Salsa Vinaigrette recipe was useful and interesting, you can share it with your friends or leave a comment.