Southwest Vegetable Salad with Chipotle Vinaigrette
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
For the Salad
- 2 cucumbers, peeled,seeded,and sliced
- 6 green onions, sliced thin
- 118.29 ml coarsely grated carrot
- 118.29 ml chopped green bell pepper
- 118.29 ml chopped red bell pepper
- 44.37 ml chopped fresh cilantro
-
For the Vinaigrette
- 59.14 ml orange juice
- 59.14 ml apple cider vinegar
- 1 canned chipotle chile, minced
- 2.46-4.92 ml adobo sauce (from can of chipotle chiles, to taste)
- 0.25 ml ground cumin
- 14.78 ml Splenda sugar substitute
- 1.23 ml minced garlic
directions
- Mix cucumbers with 1 tablespoon salt in strainer or colander and toss well; allow to rest 30-45 minutes in sink.
- Immerse cucumbers in cold water to remove all salt; drain.
- Combine cucumbers, green onion, carrot, bell peppers, and cilantro in a large bowl, mixing well.
- Mix together orange juice, vinegar, chipotle, adobo sauce, cumin, Splenda, and garlic.
- Adjust adobo and Splenda to taste.
- Pour dressing over salad, mixing well.
- Chill until needed.
- Flavor develops more with marination time.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
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