Roasted Poblano Vinaigrette

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#96716

serves/makes:

ready in:
under 30 minutes

ingredients

2 poblano peppers, roasted, peeled and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup fresh spinach
2 teaspoons honey
salt
freshly ground black pepper

directions

Combine the roasted poblano peppers, chopped red onion, and lime juice in blender. Process until smooth.

With the blender running, slowly add the olive oil through the feed tube until mixed. Add the spinach, honey, and salt and pepper. Process until smooth.

Use immediately or store in the refrigerator in a covered container for 1-2 days. Bring to room temperature before serving.

nutrition data

Nutritional data has not been calculated yet.

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