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Ingredients
- 2 poblano peppers, seeded and halved
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cumin
- 10 cup salad greens
Details
Servings 6
Preparation
Step 1
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.
Notes: Easy and delicious. Added veggies to the salad - red peppers, carrots, red onions, and scallions - and used romaine. Delicious.
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