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

Nancy Hughes
Recipe by Cooking Light August 2001

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Yield:
12 servings (serving size: 1/3 cup)
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Ingredients

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Directions

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  • Preheat broiler.

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  • 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.

Nutrition Facts

28 calories; calories from fat 37%; fat 1.1g; saturated fat 0.1g; mono fat 0.6g; poly fat 0.2g; protein 0.7g; carbohydrates 4.5g; fiber 1.1g; iron 0.6mg; sodium 106mg; calcium 8mg.
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