Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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

Krista Montgomery
Recipe by Cooking Light October 2004

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

    Advertisement
  • 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.

Nutrition Facts

52 calories; calories from fat 43%; fat 2.5g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 1.8g; carbohydrates 7.2g; fiber 2.2g; cholesterol 0mg; iron 1.4mg; sodium 122mg; calcium 54mg.
Advertisement
Advertisement