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Green Salad with Roasted Poblanos and Cumin-Lime Dressing

Yield 6 servings (serving size: 1 1/2 cups)
A little heat, a little honey, and a pungent spice enliven this simple dressing.

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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.