Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

Dressing:
1/2 cup extra-virgin olive oil
1/4 cup vegetable oil
2 garlic cloves
1 tablespoon chopped onion
1/4 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon dried Mexican oregano
Freshly-ground black pepper, to taste
Puree oils with garlic and onion in a blender. Pour the mixture
through a strainer into a large jar with a lid. Combine with the
remaining dressing ingredients and shake well. Refrigerate for 30
minutes.
Vegetables:
Combination of 4 mild green chiles, poblano, New Mexico and
Anaheim, roasted
1 red bell pepper, roasted
1 green bell pepper, roasted
1 yellow bell pepper, roasted
Crumbled Cotija or aged Monterey
Jack cheese, grated
Romaine or other sturdy lettuce, leaves for garnish (optional)
Slice the chiles and bell peppers into ribbons about 1/2 inch thick.
Arrange them decoratively on a serving platter. Pour the dressing
over the chiles and scatter the cheese on top. Garnish with
lettuce around the plate's edge.

Painted Desert Roasted Pepper Salad 98

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