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Caesar Salad with Poblano Dressing

2
Points®
Total Time
35 min
Prep
12 min
Cook
8 min
Serves
6
Difficulty
Easy

Ingredients

Poblano chile 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

Notes

Some poblano peppers are milder than others. Roast the pepper, then taste a little piece. If it’s mild, add the whole pepper, and if it is hot, add only half.

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