Green Salad wtih Roasted Poblanos and Cumin-Lime Dressing

By Bostoncook

CL, 10/04

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

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.