Santa Fe Salad With Chile Pasado Dressing |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
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Here's a recipe to use up those Chile Pasado's that you just made. (See Recipe # ). If piñon nuts are not available, substitute sunflower seeds or chopped walnuts in this spicy tossed green salad. Found this recipe on the internet. Time indicated includes reconstituting peppers and chill time for the dressing. Ingredients:
1/2 ounce dried chili, pasado reconstituted to make about 1/2 cup, chopped |
1/4 cup mayonnaise |
2 tablespoons sour cream |
1 tablespoon olive oil |
1 tablespoon lime juice |
1 garlic clove, minced |
1/4 teaspoon sugar |
1 teaspoon chopped fresh cilantro |
1/4 teaspoon ground cumin |
1/2 cup jicama, diced or 1/2 cup substitute green apple |
4 green onions, chopped, including the green part |
2 chopped red ripe tomatoes |
mixed salad green (radicchio, butter, and red leaf lettuce) |
1/4 cup nuts (pinon nuts, walnuts or sunflower seeds) |
1/2 cup corn (optional) |
Directions:
1. To Reconstitute Peppers:.
2. To reconstitute the pods, place them in a pot of boiling water for 1 minute. Remove from the heat and let stand for five minutes. Remove from the water and drain.
3. Dessing:.
4. Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.
5. To make the salad:
6. Combine the jicama, onions, tomatoes, and salad greens. Toss with the dressing, top with the nuts, and serve.
7. Heat Scale: Medium.
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