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    You are in: Home / Recipes / Apple-Jicama Salad With Hatch Chile Dressing Recipe
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    Apple-Jicama Salad With Hatch Chile Dressing

    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    20 mins

    1 mins

    Chef #208121's Note:

    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.

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    Units: US | Metric

    For the dressing

    For the salad


    1. 1
      For the dressing, place roasted chiles, cucumbers, cilantro, green onions, olive oil, vinegar and garlic into a food processor and puree until smooth.
    2. 2
      Add yogurt and mix well.
    3. 3
      Chill in the fridge for at least one hour.
    4. 4
      In a large bowl, toss Hatch chile, apple, jicama, tangerines and salad greens.
    5. 5
      Add just enough dressing to coat salad and toss.
    6. 6
      Top with nuts or sesame seeds.
    7. 7
      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.

    Ratings & Reviews:


    Nutritional Facts for Apple-Jicama Salad With Hatch Chile Dressing

    Serving Size: 1 (456 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 425.1
    Calories from Fat 288
    Total Fat 32.0 g
    Saturated Fat 4.7 g
    Cholesterol 7.9 mg
    Sodium 42.1 mg
    Total Carbohydrate 33.3 g
    Dietary Fiber 6.3 g
    Sugars 19.7 g
    Protein 7.6 g

    The following items or measurements are not included:

    mixed salad greens

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