Chipotle, Tomato, and Roasted Vegetable Salad

recipe
Serve this hearty roasted vegetable salad with tortilla chips or grilled chicken or as a side dish for your favorite Mexican recipes.

Yield:

12 servings (serving size: 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 28
Caloriesfromfat 37 %
Fat 1.1 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 0.7 g
Carbohydrate 4.5 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 106 mg
Calcium 8 mg

Ingredients

Salad:
1 1/2 cups coarsely chopped onion
1 1/3 cups coarsely chopped green bell pepper
1 1/3 cups coarsely chopped yellow bell pepper
Cooking spray
1 1/3 cups chopped seeded tomato
1/4 cup minced fresh cilantro
Dressing:
1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons cider vinegar
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt

Preparation

Preheat broiler.

To prepare salad, place first 3 ingredients on a large baking sheet coated with cooking spray. Lightly coat onion mixture with cooking spray; broil 8 minutes or until onion and bell peppers begin to blacken, stirring once. Place onion mixture in a bowl; cool. Add tomato and cilantro to onion mixture.

To prepare the dressing, remove 1 chile from can, and chop to measure 1 1/2 teaspoons. Reserve the remaining chiles and sauce for another use. Combine the chile, vinegar, oil, and salt, and stir with a whisk. Drizzle over onion mixture; toss gently to coat.

Nancy Hughes,

Cooking Light

August 2001
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