Green Salad with Roasted Poblanos and Cumin-Lime Dressing

recipe
A little heat, a little honey, and a pungent spice enliven this simple dressing.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 52
Caloriesfromfat 43 %
Fat 2.5 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1.8 g
Carbohydrate 7.2 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 122 mg
Calcium 54 mg

Ingredients

2 poblano chiles, seeded and halved
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cumin
10 cup gourmet salad greens

Preparation

Preheat broiler.

Place chiles, cut sides down, on a foil-lined baking sheet; broil 6 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins, stems, and seeds. Cut chiles into thin strips.

Combine lime juice and next 5 ingredients (through cumin) in a large bowl, stirring with a whisk. Add chile strips and salad greens; toss gently to coat.

Note:

Krista Montgomery,

October 2004
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