Salad:
\n1 1\/2 cups coarsely chopped onion
\n1 1\/3 cups coarsely chopped green bell pepper
\n1 1\/3 cups coarsely chopped yellow bell pepper
\nCooking spray
\n1 1\/3 cups chopped seeded tomato
\n1\/4 cup minced fresh cilantro<\/p>\n
Dressing:
\n1 (7-ounce) can chipotle chiles in adobo sauce
\n2 tablespoons cider vinegar
\n2 teaspoons extra-virgin olive oil
\n1\/2 teaspoon salt<\/p>\n
Preheat broiler. To prepare salad, place first 3 ingredients on a large baking sheet coated with cooking spray. Lightly coat onion mixture with cooking spray; broil 8 minutes or until onion and bell peppers begin to blacken, stirring once. Place onion mixture in a bowl; cool. Add tomato and cilantro to onion mixture. To prepare the dressing, remove 1 chile from can, and chop to measure 1 1\/2 teaspoons. Reserve the remaining chiles and sauce for another use. Combine the chile, vinegar, oil, and salt, and stir with a whisk. Drizzle over onion mixture; toss gently to coat.<\/p>\n
Yield: 12 servings
\nServing size: 1\/3 cup<\/p>\n
Calories: 28
\nFat: 1.1g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Salad: 1 1\/2 cups coarsely chopped onion 1 1\/3 cups coarsely chopped green bell pepper 1 1\/3 cups coarsely chopped yellow bell pepper Cooking spray 1 1\/3 cups chopped seeded tomato 1\/4 cup minced fresh cilantro Dressing: 1 (7-ounce) can chipotle chiles in adobo sauce 2 tablespoons cider vinegar 2 teaspoons extra-virgin olive oil 1\/2 teaspoon salt Preheat broiler. To prepare salad, place first 3 ingredients on a large baking sheet coated with cooking spray. Lightly coat onion mixture with…<\/p>\n