Red Chile Tossed Greens

Serving Size / Yield
4 servings
Ingredients
- Red chile dressing:
- 1 16-oz. Frontera Guajillo Salsa or Frontera Roasted Tomato Salsa
- 1/2 C. extra virgin olive oil
- 1/4 C. sherry vinegar or red wine vinegar
- 1/2 tsp. salt
- Salad:
- 6 C. torn or sliced salad greens (such as baby greens)
- 2 red bell peppers, roasted, peeled, seeded and sliced (jarred roasted peppers work well here)
- 1/2 C. toasted, salted pepitas (pumpkin seeds)
Our Readers Also Loved
Directions
Combine the dressing ingredients in a blender; process to mix well. Transfer to a jar with a tight-fitting lid. Refrigerate up to 1 week. Toss the salad greens, roasted red peppers and pepitas with enough of the dressing to coat lightly. Serve right away.
Serve with: Raspberry Bohemia by Chef Rick Bayless
Around The Web