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)
- 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.