Southwest Vegetable Salad with Chipotle Vinaigrette

Sue Lau's Note:

Cool crisp vegetables warmed with the spice of chiles...a perfect foil for such entrees as fajitas and my dish "Santa Fe Pork Medallions with Peach Salsa"! :)

• Total Time: 40 mins
• Prep Time: 40 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

For the Salad

• 2 cucumbers , peeled,seeded,and sliced
• 6 green onions , sliced thin
• ½ cup coarsely grated carrot
• ½ cup chopped green bell pepper
• ½ cup chopped red bell pepper
• 3 tablespoons chopped fresh cilantro

For the Vinaigrette

• ¼ cup orange juice
• ¼ cup apple cider vinegar
• 1 canned chipotle chile , minced
• ½-1 teaspoon adobo sauce (from can of chipotle chiles, to taste)
• 1 pinch ground cumin
• 3 teaspoons Splenda sugar substitute
• ¼ teaspoon minced garlic

Directions:

1. Mix cucumbers with 1 tablespoon salt in strainer or colander and toss well; allow to rest 30-45 minutes in sink.
2. Immerse cucumbers in cold water to remove all salt; drain.
3. Combine cucumbers, green onion, carrot, bell peppers, and cilantro in a large bowl, mixing well.
4. Mix together orange juice, vinegar, chipotle, adobo sauce, cumin, Splenda, and garlic.
5. Adjust adobo and Splenda to taste.
6. Pour dressing over salad, mixing well.
7. Chill until needed.
8. Flavor develops more with marination time.