Painteddesertroastedpeppersalad Recipes

POT STICKER AND ROASTED PEPPER SALAD

Steps:

• In a 10- to 12-inch frying pan, arrange frozen potstickers in a single layer. Add 2/3 cup water and salad oil. Cover and bring to a boil over high heat, then reduce heat and simmer until liquid cooks away and potstickers begin to brown, 12 to 17 minutes. (Or, cook as package directs).
• Cut red peppers into thin strips.
• In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
• Add salad mix to bowl and mix with dressing.
• Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

TRI COLORED PEPPER SALAD W/ VINAIGRETTE DRESSING

Steps:

• Bring salted water to a boil.
• Removed seeds and ribs from the pepper.
• Cut peppers into stips about 1/2 inch thick.
• Place peppers in boiling water and blanch for 4 minutes.
• Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
• Prepare dressing:.
• In a processor blend mustard, seasonings and sugar.
• Start blending on slow speed.
• Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
• Adjust seasonings if more salt or pper is needed to suit your taste.
• Set aside.
• Layer peppers on a platter alternating the colors.
• Pour dressing over peppers.
• Top with fresh herbs.

PAINTED DESERT ROASTED PEPPER SALAD

Steps:

• DRESSING: In a blender, purée the oils with the garlic and onion.
• Strain into a large jar with a lid.
• Add the remaining dressing ingredients to the jar.
• Cover and shake well, then refrigerate for at least 30 minutes.
• ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers into ribbons, 1/2 inch thick.
• Arrange them decoratively on a serving platter, then pour the dressing over the chiles and peppers.
• Sprinkle the cheese over the pepper mixture and garnish around the edges with the lettuce.
• NOTE: I did not have mexican oregano, so I used epazote, and liked the results very much.
• Other possible substitutions could be savory, regular oregano, thyme, rosemary, or summer savory.
• I used about 2-3 tablespoons of shredded Monterey Jack cheese per serving, and I felt that was the perfect amount.
• Although the recipe did not state it, I topped it with a little bit of crushed guacamole-flavored tortilla chips.
• You could do the same with regular tortilla chips too, if desired.