CHIPOTLE DRESSING WITH CHOPPED SALAD ENJOY DAN:

CHOPPED SALAD WITH CHIPOTLE HONEY DRESSING by   CHEF DAN:

Serve 4   (grilled chicken could be added if you not a vegetarian)

 

INGREDIENTS FOR THE CHIPOTLE HONEY DRESSING:

1/2-cup red wine vinegar

1/3-cup honey

2 tablespoons lime juice

2 teaspoon Dijon mustard

1-1/2-teaspoon ground chipotle powder mixture (recipe to follow)

1/2-teaspoon (EACH) salt, green chili powder, black pepper, Smokey paprika

1/4-teaspoon (EACH) garlic powder, onion powder, cumin, dried oregano, smoked paprika

1/4-cup olive oil

 

FOR THE SALAD: 

2 heads romaine lettuce, chopped

1 red pepper, cored and chopped

1 tomato, finely chopped

1 onion, thinly sliced

1 cup frozen peas

1 (15 Oz) can black beans, drained

2 avocados, pitted, peeled and diced

1/2-cup cooked quinoa

Handful of cilantro, chopped

 

DIRECTIONS:

1.   Whisk all the dressing ingredients together in a bowl.

2.   Slowly pour the olive oil into the mixture while whisking vigorously.

3.   Chill dressing for at least 1 hour.

4.   Assemble the salad in a large bowl and serve onto plates.

5.   Drizzle the dressing over each salad plate.

RECIPE FOR CHIPOTLE MIXTURE:

1.   1/4-cup chipotle powder

2.   1/4-cup turmeric

3.   1/4-cup cayenne

In a bowl mix together the spices.

 

 

ENJOY DAN:               BON-APPETITE!!