Painted Desert Roasted Pepper Salad Recipe

Name: Painted Desert Roasted Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: DRESSING; 1/2 cup extra virgin olive oil; 1/4 cup vegetable oil; 2 cloves garlic; 1 tablespoon chopped onion, finely chopped; 1/4 cup cider vinegar; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/8 teaspoon Mexican oregano (see note); fresh ground black pepper, to taste; ROASTED PEPPERS; 4 green chilies, mild,roasted (any combo of your choice of anaheim, New Mexico or poblanos); 1 red bell pepper, roasted; 1 green bell pepper, roasted; 1 yellow bell pepper, roasted; Cotija cheese or aged monterey jack cheese, crumbled or shredded,to taste (see note); romaine lettuce or other sturdy lettuce leaf (to garnish)

Servings: persons

DRESSING
1/2 cup extra virgin olive oil
1/4 cup vegetable oil
2 cloves garlic
1 tablespoon chopped onion, finely chopped
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon Mexican oregano (see note)
fresh ground black pepper, to taste
ROASTED PEPPERS
4 green chilies, mild,roasted (any combo of your choice of anaheim, New Mexico or poblanos)
1 red bell pepper, roasted
1 green bell pepper, roasted
1 yellow bell pepper, roasted
Cotija cheese or aged monterey jack cheese, crumbled or shredded,to taste (see note)
romaine lettuce or other sturdy lettuce leaf (to garnish)

1
DRESSING: In a blender, puree the oils with the garlic and onion.
2
Strain into a large jar with a lid.
3
Add the remaining dressing ingredients to the jar.
4
Cover and shake well, then refrigerate for at least 30 minutes.
5
ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers into ribbons, 1/2 inch thick.
6
Arrange them decoratively on a serving platter, then pour the dressing over the chiles and peppers.
7
Sprinkle the cheese over the pepper mixture and garnish around the edges with the lettuce.
8
NOTE: I did not have mexican oregano, so I used epazote, and liked the results very much.
9
Other possible substitutions could be savory, regular oregano, thyme, rosemary, or summer savory.
10
I used about 2-3 tablespoons of shredded Monterey Jack cheese per serving, and I felt that was the perfect amount.
11
Although the recipe did not state it, I topped it with a little bit of crushed guacamole-flavored tortilla chips.
12
You could do the same with regular tortilla chips too, if desired.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: DRESSING, 1/2 cup extra virgin olive oil, 1/4 cup vegetable oil, 2 cloves garlic, and more.

Yes, Painted Desert Roasted Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Painted Desert Roasted Pepper Salad

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