Painted Desert Salad Recipes

Steps:

• 2 red peppers roasted 2 avocado 250 ml chopped candied salmon salad greens mixed to taste or ( 1/2 grilled Romaine) cheddar cheese flaked, smoked or aged 30 ml + toasted pine nuts fresh basil, sage

Steps:

• DRESSING: In a blender, purée the oils with the garlic and onion.
• Strain into a large jar with a lid.
• Add the remaining dressing ingredients to the jar.
• Cover and shake well, then refrigerate for at least 30 minutes.
• ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers into ribbons, 1/2 inch thick.
• Arrange them decoratively on a serving platter, then pour the dressing over the chiles and peppers.
• Sprinkle the cheese over the pepper mixture and garnish around the edges with the lettuce.
• NOTE: I did not have mexican oregano, so I used epazote, and liked the results very much.
• Other possible substitutions could be savory, regular oregano, thyme, rosemary, or summer savory.
• I used about 2-3 tablespoons of shredded Monterey Jack cheese per serving, and I felt that was the perfect amount.
• Although the recipe did not state it, I topped it with a little bit of crushed guacamole-flavored tortilla chips.
• You could do the same with regular tortilla chips too, if desired.