Prep: 10 Mins Cook: 5 Mins

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 th

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 ORTEGA Salsa - Homestyle Recipe (Mild)
  • 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; 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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