Green Salad with Roasted Poblanos and Cumin-Lime Dressing

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 43%
  • Fat: 2.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.8g
  • Carbohydrate: 7.2g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 122mg
  • Calcium: 54mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Green Salad with Roasted Poblanos and Cumin-Lime Dressing Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy