Painted Desert Roasted Pepper Salad
Overview
Indulge in the vibrant flavors of the Painted Desert Roasted Pepper Salad, a stunning and delicious addition to any meal that showcases an impressive array of roasted peppers, refreshing greens, and a zesty dressing. This salad is not only visually appealing but also tantalizes the taste buds, making it perfect for special occasions or an everyday treat.
Cook Time
- Total Time: 55 minutes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Description
This salad is a true delight that I created for a special dinner, and both my guest and I were thoroughly impressed by its exceptional taste and visual appeal. Although I couldn’t find fresh chiles, canned poblanos worked beautifully, and I can’t wait to try it with fresh chiles when I can. For a delightful crunch, I sprinkled crushed guacamole tortilla chips over each serving, although plain tortilla chips would also work nicely. The estimated time excludes the roasting of the peppers, but the effort is well worth the incredible flavor.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Extra virgin olive oil |
| 1/4 cup | Garlic, minced |
| 2 | Onion, chopped |
| 1 cup | Cider vinegar |
| 1/4 tsp | Salt |
| 1/2 tsp | Sugar |
| 1/2 tsp | Mexican oregano |
| 1/8 tsp | Fresh ground black pepper |
| 4 | Green chilies (roasted) |
| 1 | Red bell pepper (roasted) |
| 1 | Green bell pepper (roasted) |
| 1 | Yellow bell pepper (roasted) |
| 1/2 cup | Cotija cheese, crumbled |
| 1/2 cup | Monterey Jack cheese, shredded |
| 4 cups | Romaine lettuce, chopped |
| 4 | Lettuce leaves (for garnish) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 412 |
| Total Fat | 41 g |
| Saturated Fat | 5.5 g |
| Cholesterol | 0 mg |
| Sodium | 297.9 mg |
| Total Carbohydrates | 11.8 g |
| Dietary Fiber | 2.3 g |
| Sugars | 5 g |
| Protein | 2 g |
Instructions
-
Prepare the Dressing:
- In a blender, combine the extra virgin olive oil, minced garlic, and chopped onion. Blend until smooth.
- Strain the mixture into a large jar with a lid to remove solids.
- Add the remaining dressing ingredients—cider vinegar, salt, sugar, Mexican oregano, and fresh ground black pepper—into the jar.
- Cover the jar and shake vigorously to mix all the ingredients. Refrigerate for at least 30 minutes to allow the flavors to meld.
-
Roast the Peppers:
- Roast the green chilies and bell peppers until their skins are charred and blistered. Once roasted, slice them into ribbons about 1/2 inch thick.
-
Assemble the Salad:
- On a large serving platter, arrange the sliced roasted chiles and peppers decoratively.
- Drizzle the prepared dressing over the roasted peppers.
- Sprinkle the crumbled Cotija cheese and shredded Monterey Jack cheese over the top.
- Garnish the edges of the platter with chopped romaine lettuce and individual lettuce leaves for a fresh touch.
-
Add a Crunch:
- For an extra crunch, consider topping each serving with a tablespoon of crushed guacamole-flavored tortilla chips or regular tortilla chips if desired.
-
Enjoy!
- Serve immediately and savor the colorful presentation and delightful flavors of this Painted Desert Roasted Pepper Salad.
Notes
- If you don’t have Mexican oregano, feel free to use epazote or substitute with savory, regular oregano, thyme, rosemary, or summer savory for a different flavor profile.
- Adjust the cheese amounts to your liking; I recommend about 2-3 tablespoons of shredded Monterey Jack cheese per serving for the perfect balance.
This beautiful salad not only provides an enticing centerpiece for your meal but also invites everyone to relish its vibrant flavors and textures. Perfect for gatherings or a festive dinner, it will surely impress and delight your guests!
