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Roasted Bell Pepper Salad




Source of Recipe


Marla


Recipe Introduction


At this time of year, farmer's markets boast a plentiful and inexpensive supply of bell peppers. The red and yellow ones can be quite costly in most supermarkets during the winter, so now is a good time to take the time to roast a generous quantity to freeze for use later. Here’s one of my favorite salads for enjoying them. You'll find how-to instructions for roasting peppers at the end of the recipe.


List of Ingredients




Roasted Bell Pepper Salad



¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
2 teaspoons chopped fresh oregano leaves
¾ teaspoon sugar
Dash of salt and freshly ground pepper, or to taste
1 red bell pepper, roasted, peeled, seeded, and cut into ½-inch dice
1 yellow bell pepper, roasted, peeled, seeded, and cut into ½-inch dice
1 green bell pepper, roasted, peeled, seeded, and cut into ½-inch dice
1 tomato, seeded and cut into ½-inch dice
1 canned chipotle pepper, seeded and minced (see Tip)
8 Boston lettuce leaves



Recipe



Combine the oil, vinegar, oregano, sugar, salt, and pepper in a medium bowl. Stir until the sugar is dissolved. Set aside.

Add the bell peppers, tomato, and the chipotle pepper to the olive oil mixture. Stir until combined. Taste and adjust the seasoning. Refrigerate for up to 2 days.

Serve on the lettuce.