Serves: 4
Total Calories: 121

2 , poblano chile kimmy, , roasted, peeled, seeded, and veins removed
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2 tablespoons olive oil
2 teaspoons unseasoned rice vinegar
1/4 teaspoon salt, or to taste
6 cups torn lettuce greens
1/8 teaspoon freshly ground pepper, or to taste
2 medium tomatoes, seeded and finely diced
1/4 cup crumbled cotija cheese, or Parmesan cheese

1. Prepare the chiles. Remove the stems and cut into short, very thin strips.

2. In a small bowl, whisk together the oil, vinegar, and salt. Put the lettuce in a large bowl. Add the dressing and toss lightly to coat. Add the black pepper and toss. Divide the salad among 4 serving plates. Top with the reserved chile strips and the tomatoes. Sprinkle equally with cheese. Serve at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 121
Calories from Fat: 83

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