Serves: 4
Total Calories: 184
1. In a blender, blend the chiles, adobo sauce, vinegar, sugar, oil, and salt until smooth. Reserve in a bowl.
2. Cook the potatoes and carrots in two separate pots of boiling salted water to cover until tender, about 8 minutes for the potatoes, and 4 minutes for the carrots. Drain and cool under cold running water to stop the cooking. Drain again and blot excess water with paper towels. Put in a large bowl. Add about half of the reserved dressing. Toss gently to coat the vegetables. Let marinate at room temperature about 30 minutes.
3. To serve, arrange the potatoes, carrots, and cucumber in overlapping rows on a large platter. Add the tomato wedges. Drizzle the remaining dressing over all. Garnish with cilantro.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Vegetables in Chipotle Vinaigrette recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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