1c.colored bell peppersI used yellow and orange, chopped
1/2red onionchopped
1c.cherry tomatoeschopped
1/2c.cheddar cheeseshredded
1/2c.pepper jack cheeseshredded
For the dressing:
1/4c.red wine vinegar
1/4c.olive oil
1Tablespoon.sugar
1/4c.strawberrieschopped
2garlic clovesminced
1Tablespoonred onionminced
1/2teaspoonsalt
1teaspoonblack pepper
2teaspoonblack poppyseeds
Instructions
Place the bacon in a large skillet over medium heat. Cook for 4-5 minutes per side or until it is browned. Remove from pan and drain on a paper towel lined plate.
Toss the lettuce, parsley, cilantro, and oregano in a bowl. Divide the lettuce mixture into two large serving bowls.
Place the strawberries on top of the salad in one long row. Place the colored peppers beside the strawberries in a second row. Continuing around the salad top it with the red onion, cherry tomatoes, and cheddar cheese.
Crumble the cooked bacon and place it on the last section of the salad. Place the pepper jack cheese on top in the middle. Set the salads aside.
Combine all the ingredients for the dressing in a food processor. Process until smooth.
Serve the salads with the salad dressing on the side.