EMERALD SALAD

Emerald Salad image

Number Of Ingredients 9

Basic Vinaigrette
2 tablespoons olive oil
1 pound zucchini (4 medium), thinly sliced
2 , poblano or Anaheim chile kimmy, , roasted, peeled and cut into thin strips or squares
1 large avocado (Hass variety preferred), peeled and cubed
8 pimiento-stuffed green olives, sliced crosswise
salt and freshly ground pepper, to taste
Romaine lettuce, shredded or chopped
1/3 cup , crumbled queso, fresco (fresh Mexican cheese)

Steps:

Prepare the vinaigrette, then heat the oil in a large nonstick skillet and sauté the zucchini, until crisp-tender and still bright green, about 2 minutes. Transfer to a large bowl. Refrigerate about 15 minutes, then add to the bowl the chile strips, avocado, and pimientos. Add the pepper and about 2 tablespoons vinaigrette. Toss to coat the salad. Add salt, if needed. Make a bed of lettuce on a serving platter. Mound the salad on the lettuce. Sprinkle crumbled cheese on top. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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