INGREDIENTS

1. For the dressing

2. 4hatch chiles, roasted, peeled, stems and seeds removed, chopped
3. 2cucumbers, peeled, seeded and chopped
4. 1/2cupfresh cilantro
5. 4green onions, chopped
6. 1/3cupolive oil
7. 2teaspoonscider vinegar
8. 2garlic cloves, chopped
9. 1cupplain yogurt

10. For the salad

11. 1 mildhatch chile, seeded and chopped
12. 1largegranny smith apples, chopped
13. 1cup choppedjicama, skin removed
14. 2tangerinesor oranges, sectioned
15. 4cupsmixed salad greens
16. 1/2cuppine nutsor sesame seeds

DIRECTIONS

1. For the dressing, place roasted chiles, cucumbers, cilantro, green onions, olive oil, vinegar and garlic into a food processor and puree until smooth.
2. Add yogurt and mix well.
3. Chill in the fridge for at least one hour.
4. In a large bowl, toss Hatch chile, apple, jicama, tangerines and salad greens.
5. Add just enough dressing to coat salad and toss.
6. Top with nuts or sesame seeds.
7. To roast the peppers, either put them under the broiler for a few minutes, watching until they begin to char. Or toast them on a stick over a gas burner. Once they’re charred, popping them into a paper bag for a few minutes will make them easy to peel. “Cook time” listed is actually chilling time for the dressing.