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Painted Desert Roasted Pepper Salad




  • 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 granulated sugar
  • 1/8 teaspoon dried Mexican oregano
  • Freshly-ground black pepper, to taste


  • 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 or grated Monterey Jack cheese
  • Romaine or other sturdy lettuce leaves for garnish (optional)


  1. Dressing: 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.
  2. Vegetables: 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.


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