Red Chile Tossed Greens

Red Chile Tossed Greens


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This sweet salad uses Frontera Guajillo Salsa and is perfect for a family dinner. Pair it with a Bohemia Raspberry.

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Serving Size / Yield

4 servings


  • 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)

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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

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