This is a Southwestern salad recipe and yummy Vinaigrette that can be made with any roast pepper you want or even made with a few different types of roast peppers. I once made it with a roast red pepper, a roast poblano pepper and a roast purple pepper.
Recipes are guidelines not rules!
You can use any kind of vinegar, any kind of seasoning or herbs or make it with or without sugar or honey.
Roast Poblano Vinaigrette Dressing
2 whole poblano peppers – roasted
1/2-cup cider vinegar
4 Tbs. water
4 Tbs. Oil (Olive oil, grape seed oil, or any oil you want)
2 Tbs. honey
2 garlic cloves
1/4 tsp. salt
1 Tbs. cilantro leaves
- Roast your pepper and peel.
- Combine all of the ingredients in a food processor.
- Store in a squirt bottle under refrigeration for up to a month or serve in a pitcher.
Read a previous article to learn how to roast a pepper.
Southwestern Salad Recipe
Southwestern salads that you buy in restaurants are often calorie- and fat-laden!
This Southwestern salad can be as low calorie as you want. Even if you use the chips is not even close to the number of calories served with a fried tortilla bowl!
Serve your poblano vinaigrette dressing with a mixed green salad and top with any of the following toppings to make a healthy Southwestern salad that is not calorie-laden!
Deb Bixler On Google+
- whole kernel corn
- black olives
- crunched corn or tortilla chips
- red onion
- black bean
- cheddar cheese