Painted Desert Roasted Pepper Salad

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“I made this as part of a special dinner for someone, and both of us thought it was exceptionally good. And it looks so impressive. I wish I had a digital camera! I couldn't find the fresh chiles, so I substituted some canned poblanos I had. But I will try it with the fresh chilies as soon as I can find them. I also had some of those new guacamole tortilla chips in the house, so I crushed up a few and sprinkled maybe a tablespoon or so on top of each serving. Even plain tortilla chips would work, but you don't need them. However, I liked the little bit of crunch it gave the salad. I estimated the time not including roasting the peppers. I found the recipe at Recipegoldmine on the web.”

Ingredients Nutrition


  1. DRESSING: In a blender, purée 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.

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