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Lilly’s Table

 
 
© Lillys-Table.com Photo of Orange & Roasted Chile Salad
 

Tags: Dairy Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

15 mins

Time
Estimate
15 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Orange & Roasted Chile Salad

 

Who would have thought roasted chiles and oranges were such good friends. The spice of the peppers plays so nicely with the orange to liven up a crispy lettuce. Roasted chiles can sometimes be found frozen or in cans. Look for whole hatch chiles that you can slice yourself.

Ingredients

  • 1 orange
  • 4 cups lettuce, roughly torn or sliced
  • 2 tablespoons hatch chili, cut in thin slices
  • 2 ounces feta cheese, crumbled or roasted & salted pumpkin seeds for a dairy free version
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon salt
  • 1 pinch black pepper, to taste

Serving Size: 2 People

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Preparation Instructions

Slice the ends of the orange and using your knife, cut off the skin just to where the flesh is exposed. Cut it in half, lay it flat, then thinly slice to create half moon shapes.

Arrange the salad greens on the plates or in a large serving bowl. Top with the orange half moon slices, sprinkle on the sliced hatch chili pieces, crumble of feta cheese, and then drizzle the olive oil and balsamic vinegar over each salad evenly. Finish with a pinch of salt and few grinds of black pepper on each.