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Dinner Tonight! | LOW-FAT COOKING

The Salad Frontier: Beyond Bells

July 28, 1999|DONNA DEANE

We're all used to making salads with bell peppers. But what about flavorful poblano chiles? They're found with other peppers in most grocery stores and Mexican markets. Their heat can vary; some are quite hot, others mild.

This light salad is a great accompaniment to grilled meats such as chicken and pork. Or try it with fish.

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Mexican Poblano and Tomato Salad

Active Work Time: 15 minutes * Total Preparation Time: 1 hour * Vegetarian

4 poblano chiles

2 tomatoes, diced

1/2 cup thinly sliced red onion

2 cloves garlic, minced

1 teaspoon dried Mexican oregano

3 tablespoons chopped cilantro

3 tablespoons lime juice

1/2 teaspoon salt

Butter lettuce

1/4 cup crumbled cotija cheese

Wedges of lime dipped in chile powder, for garnish

* Roast chiles on rack over gas burner or on rack under broiler until charred on all sides. Place in brown paper bag and close. Let chiles stand 15 minutes to sweat, then peel. Cut in half and remove seeds and ribs. Cut chiles lengthwise into strips.

* Toss chiles with tomatoes, onion, garlic, oregano, cilantro, lime juice and salt. Cover and let rest 30 minutes. Line platter or serving plate with butter lettuce. Spoon salad atop greens and sprinkle with cheese. Garnish with lime wedges.

4 servings. Each serving: 81 calories; 517 mg sodium; 10 mg cholesterol; 4 grams fat; 7 grams carbohydrates; 5 grams protein; 0.76 gram fiber.

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