STREAMING NOW: Carnivorous

Southwest Vegetable Salad with Chipotle Vinaigrette

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“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"! :)”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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