Southwest Vegetable Salad with Chipotle Vinaigrette Recipe

Name: Southwest Vegetable Salad with Chipotle Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cucumbers, peeled,seeded,and sliced; 6 green onions, sliced thin; ½ cup coarsely grated carrot; ½ cup chopped green bell pepper; ½ cup chopped red bell pepper; 3 tablespoons chopped fresh cilantro; ¼ cup orange juice; ¼ cup apple cider vinegar; 1 canned chipotle chile, minced; 12-1 teaspoon adobo sauce (from can of chipotle chiles, to taste); 1 pinch ground cumin; 3 teaspoons Splenda sugar substitute; ¼ teaspoon minced garlic

Servings: persons

2 cucumbers, peeled,seeded,and sliced
6 green onions, sliced thin
½ cup coarsely grated carrot
½ cup chopped green bell pepper
½ cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
¼ cup orange juice
¼ cup apple cider vinegar
1 canned chipotle chile, minced
12-1 teaspoon adobo sauce (from can of chipotle chiles, to taste)
1 pinch ground cumin
3 teaspoons Splenda sugar substitute
¼ teaspoon minced garlic

1
Mix cucumbers with 1 tablespoon salt in strainer or colander and toss well; allow to rest 30-45 minutes in sink.
2
Immerse cucumbers in cold water to remove all salt; drain.
3
Combine cucumbers, green onion, carrot, bell peppers, and cilantro in a large bowl, mixing well.
4
Mix together orange juice, vinegar, chipotle, adobo sauce, cumin, Splenda, and garlic.
5
Adjust adobo and Splenda to taste.
6
Pour dressing over salad, mixing well.
7
Chill until needed.
8
Flavor develops more with marination time.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cucumbers, peeled,seeded,and sliced, 6 green onions, sliced thin, ½ cup coarsely grated carrot, ½ cup chopped green bell pepper, and more.

Yes, Southwest Vegetable Salad with Chipotle Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwest Vegetable Salad with Chipotle Vinaigrette

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