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Green Salad with Roasted Poblanos and Cumin-Lime Dressing

Green Salad with Roasted Poblanos and Cumin-Lime Dressing

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

Cooking Light OCTOBER 2004

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

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.

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
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Green Salad with Roasted Poblanos and Cumin-Lime Dressing recipe

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