Roasted Chayote and Red Pepper Salad with Tangerine Dressing

1. 1

   Preheat oven to 450F.

2. 2

   Whisk together scallions, chile, juice, oil, and vinegar in a large bowl and season with salt and pepper.

3. 3

   Cut chayote halves lengthwise into 1/4-inch-thick slices and arrange in 1 layer in two thirds of a lightly oiled shallow baking pan.

4. 4

   Put bell pepper quarters, skin sides up, in other third of pan.

5. 5

   Roast in middle of oven, uncovered, until chayote is browned in spots and bell pepper skins are blistered, about 30 minutes.

6. 6

   Immediately add chayote to dressing and toss to coat.

7. 7

   Transfer hot bell peppers to a small bowl.

8. 8

   Cover and let stand 10 minutes, then peel.

9. 9

   Cut bell peppers into 1/4-inch-thick strips and add to chayote with any pepper juices accumulated in bowl.

10. 10

    Add lettuce and toss to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.