FBD

Painted Desert Roasted Pepper Salad

Colorful roasted chiles and bell peppers over greens with crumbled Cotija cheese in a garlic-cider vinaigrette — a Southwestern showstopper.

MexicanVegetarianIntermediate40 minBy Northstar

Ingredients

Servings
6
  • 0.5 cup extra-virgin olive oil
  • 0.3 cup vegetable oil
  • 2 clove garlic
  • 1 tbsp chopped onion
  • 0.3 cup cider vinegar
  • 0.5 tsp salt
  • 0.5 tsp sugar
  • 4 mild green chiles (poblano, Anaheim), roasted
  • 1 red bell pepper, roasted
  • 1 green bell pepper, roasted
  • 1 yellow bell pepper, roasted
  • 0.5 cup crumbled Cotija or aged Monterey Jack cheese

Instructions

  1. 1

    Purée oils with garlic and onion in a blender. Strain into a jar and combine with vinegar, salt, sugar, and oregano. Shake well; refrigerate 30 minutes.

  2. 2

    Peel and seed the roasted peppers and chiles; cut into strips.

  3. 3

    Arrange peppers decoratively on plates. Drizzle with dressing and scatter cheese over the top.

Tags

saladvegetarianSouthwesternroasted pepperschilescolorful