Adopted 9/15 This was on a recipe card in the supermarket next to the Hatch chiles, which come in season from August to October.
Provided by drhousespcatcher
Categories Apple
Time 21m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the dressing, place roasted chiles, cucumbers, cilantro, green onions, olive oil, vinegar and garlic into a food processor and puree until smooth.
- Add yogurt and mix well.
- Chill in the fridge for at least one hour.
- In a large bowl, toss Hatch chile, apple, jicama, tangerines and salad greens.
- Add just enough dressing to coat salad and toss.
- Top with nuts or sesame seeds.
- To roast the peppers, either put them under the broiler for a few minutes, watching until they begin to char. Or toast them on a stick over a gas burner. Once they're charred, popping them into a paper bag for a few minutes will make them easy to peel. "Cook time" listed is actually chilling time for the dressing.
Nutrition Facts : Calories 425.1, Fat 32.1, SaturatedFat 4.7, Cholesterol 8, Sodium 42.2, Carbohydrate 33.3, Fiber 6.3, Sugar 19.8, Protein 7.7
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