Ingredients
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
1/3
cup extra-virgin olive oil
2
tablespoons balsamic vinegar
2
tablespoons orange juice
1/2
teaspoon salt
8
cups torn washed seasonal salad greens (such as spinach and other lettuce of choice)
1
cup cherry tomatoes (any color), halved
Preparation
In blender container, combine chiles, oil, vinegar, orange juice and salt; blend until smooth.
Place salad greens in serving bowl. Add vinaigrette; toss gently. Scatter cherry tomato halves over top.
