Caesar Salad with Poblano Dressing
2
Points®
Total time: 35 min • Prep: 12 min • Cook: 8 min • Serves: 6 • Difficulty: Easy
Ingredients
Poblano pepper
1 small
1% low fat buttermilk
¼ cup(s)
Reduced calorie mayonnaise
2 Tbsp
Cilantro
2 Tbsp, chopped fresh
Lime
½ item(s), large size, zest finely grated
Fresh lime juice
1 Tbsp
Garlic
1 clove(s), crushed through a press
Kosher salt
½ tsp
Romaine lettuce
12 oz, hearts, thickly sliced
Fat-free packaged croutons
1 cup(s)
Grated Pecorino Romano cheese
⅓ cup(s), coarsely grated
Instructions
1
Preheat broiler.
2
To roast poblano, put pepper on broiler rack and broil 5 inches from heat, turning, until charred on all sides, 8–9 minutes. Transfer to small zip-close plastic bag and seal; let steam 10 minutes. Peel off charred skin, remove stems and seeds, and mince flesh.
3
To make dressing, transfer poblano to salad bowl. Add buttermilk, mayonnaise, cilantro, lime zest and juice, garlic, and salt, whisking until blended well. Add romaine, croutons, and Romano; toss until coated evenly with dressing.
4
Per serving: 2 1/3 cups
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