Roasted Pepper And Ricotta Salad

• 2 None orange peppers, quartered, deseeded
• 2 None red peppers, quartered, deseeded
• 2 None yellow peppers, quartered, deseeded
• 2 None green peppers, quartered, deseeded
• 3 oz baby arugula
• 1 None small red onion, thinly sliced
• 4 oz ricotta cheese, crumbled
• None None FOR THE OREGANO VINAIGRETTE
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tbsp finely chopped fresh oregano

1. Preheat oven to 400u0b0F. Place peppers, skin-side up, on a baking tray. Roast for 20 mins, or until skin blisters and blackens. Cover with plastic wrap for 5 mins then peel skin and slice flesh thickly.
2. In a large bowl, combine peppers, arugula, onion and cheese in a large bowl.
3. To make oregano vinaigrette, whisk together all ingredients and season. Drizzle over salad and toss to combine.

orange peppers, red peppers, yellow peppers, green peppers, baby arugula, red onion, ricotta cheese, oregano vinaigrette, olive oil, red wine vinegar, clove garlic, fresh oregano

Taken from recipes-plus.com/api/v2.0/recipes/36440 (may not work)