Greens With Poblano-Buttermilk Dressing and Cornbread Croutons

By Joelene

Ingredients

• For dressing:
• 1 poblano chile, roasted, peeled and seeded
• 1/4 cup buttermilk
• 1/4 cup mayonnaise
• 1 tablespoon chopped green onion
• 1 clove garlic, chopped
• 1 teaspoon freshly squeezed lime juice
• 1 teaspoon finely chopped cilantro
• Salt and freshly ground black pepper to taste
• For croutons:
• 1/2 loaf green-chile cornbread, cut into 1/2-inch cubes (see recipe)
• For salad:
• 8 to 10 cups mixed greens (arugula, red leaf, mesclun, romaine, frisee, endive, etc.)
• 1 cup diced red or yellow bell pepper
• 2 avocados, peeled, pitted and thinly sliced

Preparation

Step 1

For the dressing, place all the dressing ingredients into a blender and puree. Set aside.

Heat the oven to 350 degrees. Place the cornbread cubes on a baking sheet and toast in oven until lightly browned, about 10 minutes.

In a large bowl, toss together the greens and diced bell pepper. Toss with just enough dressing to coat the greens. Divide evenly among 6 plates; arrange the avocado slices and cornbread croutons on top. Serve immediately.