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Roasted Pepper Salad with Salsa Vinaigrette recipe

Roasted Pepper Salad with Salsa Vinaigrette.

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

  • Place bell peppers on a baking sheet.Broil, turning peppers frequently, until sides are blisteredand charred. Remove from broiler. Carefully place peppers inplastic or paper bag; let stand 10 minutes. Peel; remove coreand seeds. Cut into 2-inch strips.
  • Combine bell peppers, onion, picante sauce,olive oil, vinegar, salt and pepper in a large bowl. Cover; refrigeratefor at least 2 hours. Serve over lettuce.

    Makes 6 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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