Painted Desert Roasted Pepper Salad

• DRESSING
• 1/2 cup extra virgin olive oil
• 1/4 cup vegetable oil
• 2 cloves garlic
• 1 tablespoon chopped onion, finely chopped
• 1/4 cup cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/8 teaspoon Mexican oregano (see note)
• fresh ground black pepper, to taste
• ROASTED PEPPERS
• 4 green chilies, mild,roasted (any combo of your choice of anaheim, New Mexico or poblanos)
• 1 red bell pepper, roasted
• 1 green bell pepper, roasted
• 1 yellow bell pepper, roasted
• Cotija cheese or aged monterey jack cheese, crumbled or shredded,to taste (see note)
• romaine lettuce or other sturdy lettuce leaf (to garnish)

1. DRESSING: In a blender, puree 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.

dressing, extra virgin olive oil, vegetable oil, garlic, onion, cider vinegar, salt, sugar, oregano, fresh ground black pepper, roasted peppers, green chilies, red bell pepper, green bell pepper, yellow bell pepper, cotija cheese, romaine lettuce

Taken from www.food.com/recipe/painted-desert-roasted-pepper-salad-89629 (may not work)