Mexican Poblano And Tomato Salad

Recipe Ingredients

4		Poblano chiles
2		Tomatoes - diced
1/2 cup	31g / 1.1oz	Thinly-sliced red onion
2		Garlic cloves - minced
1 teaspoon	5ml	Dried Mexican oregano
3 tablespoons	45ml	Chopped cilantro
3 tablespoons	45ml	Lime juice
1/2 teaspoon	2.5ml	Salt
		Butter lettuce
1/4 cup	36g / 1.3oz	Crumbled cotija cheese
		Lime wedges - dipped in
		Chile powder - for garnish

Recipe Instructions

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.

This recipe yields 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.

Source:
The Los Angeles Times, 07-28-1999

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