Red Chile Tossed Greens | Print |
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Serves 4

Red chile dressing:


  • 6 cups torn or sliced salad greens (such as baby greens)
  • 2 red bell peppers, roasted, peeled, seeded and sliced (jarred roasted peppers work well here)
  • ½ cup toasted, salted pepitas (pumpkinseeds)
  1. 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.
  2. Toss the salad greens, roasted red peppers and pepitas with enough of the dressing to coat lightly. Serve right away.