From totalnutritioncooking.com. Please visit our site for more recipes and tips on healthy cooking. Salads
4
poblano chili peppers 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 sea
salt butter leaf lettuce 1/4 cup crumbled
cotija cheese wedges of lime dipped in chili powder, for
garnish DIRECTIONS: Roast chiles on a rack
over a open flame or under a broiler until
charred on all sides. Place in a 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. SERVES: 4
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