Salads

Serves 4

Red chile dressing:

• 1 jar (16 ounces) Frontera Guajillo Salsa or Frontera Roasted Tomato Salsa
• ½ cup extra virgin olive oil
• ¼ cup sherry vinegar or red wine vinegar
• ½ teaspoon salt

Salad:

• 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.