Marinate your fresh vegetables in olive oil, balsamic vinegar and plicate sauce. Let their flavors meld in the refrigerator, then choose your prettiest platter and line it with crisp leaves of lettuce.

Roasted Pepper Salad with Salsa Vinaigrette

6 medium red, green and yellow bell peppers, (2 of each)
1 small red onion, peeled and thinly sliced
1 cup homestyle salsa
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups torn lettuce leaves

1. Place bell peppers on a baking sheet. Broil, turning peppers frequently, until sides are blistered and charred. Remove from broiler. Carefully place peppers in plastic or paper bag; let stand 10 minutes. Peel; remove core and seeds. Cut into 2-inch strips.
2. Combine bell peppers, onion, picante sauce, olive oil, vinegar, salt and pepper in a large bowl. Cover; refrigerate for at least 2 hours. Serve over lettuce.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.