1. DRESSING: In a blender, purée the oils with the garlic and onion. 2. Strain into a large jar with a lid. 3. Add the remaining dressing ingredients to the jar. 4. Cover and shake well, then refrigerate for at least 30 minutes. 5. ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers into ribbons, 1/2 inch thick. 6. Arrange them decoratively on a serving platter, then pour the dressing over the chiles and peppers. 7. Sprinkle the cheese over the pepper mixture and garnish around the edges with the lettuce. 8. NOTE: I did not have mexican oregano, so I used epazote, and liked the results very much. 9. Other possible substitutions could be savory, regular oregano, thyme, rosemary, or summer savory. 10. I used about 2-3 tablespoons of shredded Monterey Jack cheese per serving, and I felt that was the perfect amount. 11. Although the recipe did not state it, I topped it with a little bit of crushed guacamole-flavored tortilla chips. 12. You could do the same with regular tortilla chips too, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
