Roasted Pepper Salad with Salsa Vinaigrette Recipe

Ingredients <br>- 2 medium red bell peppers <br>- 2 medium green bell peppers <br>- 2 medium yellow bell peppers <br>- 2 cups thinly sliced red onion <br>- 1 cup ORTEGA® Green Chile Picante Sauce <br>- 1/4 cup olive oil <br>- 2 tablespoons balsamic vinegar <br>- 1/2 teaspoon salt <br>- 1/4 teaspoon ground black pepper <br>- 3 cups torn lettuce leaves <br><p></p>Directions <br>step 1: PLACE bell peppers on 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 for 10 minutes. Peel; remove core and seeds. Cut into 2-inch strips. <br>step 2: COMBINE bell peppers, onion, picante sauce, olive oil, vinegar, salt and pepper in large bowl. Cover; refrigerate for at least 2 hours. Serve over lettuce. <br>

Ingredients
- 2 medium red bell peppers
- 2 medium green bell peppers
- 2 medium yellow bell peppers
- 2 cups thinly sliced red onion
- 1 cup ORTEGA® Green Chile Picante Sauce
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 cups torn lettuce leaves

Directions
step 1: PLACE bell peppers on 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 for 10 minutes. Peel; remove core and seeds. Cut into 2-inch strips.
step 2: COMBINE bell peppers, onion, picante sauce, olive oil, vinegar, salt and pepper in large bowl. Cover; refrigerate for at least 2 hours. Serve over lettuce.

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