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No-fat salad dressings get their punch from chilies.

Chilies lend color, heat, and body to these oil-free salad dressings. Dried red chilies give the first dressing a vivid hue and spicy flavor. Pureed mild green chilies and hot jalapenos make the second one tart.

Use either with orange onion salad (recipe at far right) or with another of your choosing.

Red Chili Dressing
 3 large (3/4 oz. total) dry California or
New Mexico chilies
 3/4 cup water
 6 tablespoons cider vinegar
 2 tablespoons sugar
 1 tablespoon chopped fresh ginger

Remove and discard stems and most of the seeds from chilies. Rinse chilies and cut with scissors into 1/2-inch strips. In a 1 - to 1 1/2-quart pan, combine chilies and water. Bring to a boil. Remove pan from heat; let chilies soak until soft, about 5 minutes.

In a blender or food processor, combine chili mixture, vinegar, sugar, and ginger; whirl until smoothly pureed. Add salt to taste. Serve; or cool, cover, and chill up to 1 week. Makes about 1 cup.

Per tablespoon: 11 cal.; 0.2 g protein; 0.2 g fat,, 2.7 g carbo.; 0.5 mg sodium; 0 mg chol.

Green Chili Dressing
 1 can (4 oz.) green chilies
 1/3 cup lime juice
 1/4 cup chopped fresh cilantro
 1/4 cup water
 1 clove garlic
 1 or 2 fresh jalapeno chilies,
stemmed, seeded, and chopped
 1 1/2 teaspoons sugar

In a blender or food processor, combine green chilies, lime juice, cilantro, water, garlic, jalapeno chilies, and sugar; whirl until smoothly pureed. Add salt to taste. Serve or, if made ahead, cover and chill up to 1 day. Makes about 1 cup.

Per tablespoon: 5 cal; 0 g protein; 0 g fat; 1.3 g carbo.; 44 mg sodium; 0 mg chol.

Orange Onion Salad with Chili Dressing
 4 quarts (about 1 lb.) rinsed and
crisped leaf lettuce, in bite-size
 1/2 pound (1 cup) tiny cooked shelled
shrimp or 2 cups bite-size pieces
cooked chicken or beef steak
 1/2 cup thinly sliced red onion
 1 small cucumber, ends trimmed,
thinly sliced
 3 small (about 1 lb. total) oranges
 1 medium-size firm-ripe avocado
 1 cup green or red chili dressing
recipes precede)

Place lettuce in a large, shallow salad bowl. Arrange shrimp, onion, and cucumber on lettuce.

With a short, sharp knife, cut peel and white membrane from oranges. Cut oranges crosswise into 1/4-inch-thick slices; arrange on salad. Peel and pit avocado, thinly slice lengthwise, and place slices on salad. Pour dressing over salad and gently mix. Makes 6 to 8 servings.

Per serving with green dressing: 114 cal; 7.8 g protein; 4.4 g fat; 13 g carbo.; 160 mg sodium; 55 mg chol.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Oct 1, 1990
Previous Article:Think of them as salsa cousins.
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