Green Chile Vinaigrette

1 can Old El Paso Chopped Green Chilies	1/3 cup extra virgin olive oil	2 tbsp. balsamic vinegar
2 tbsp. orange juice	½ tsp. salt

Salad

8 cups torn washed seasonal salad greens (such as spinach and other lettuce of choice)	1 cup cherry tomatoes (any color), halved

1. In blender, combine chilies, oil, vinegar, orange juice and salt; blend until smooth.
2. Place salad greens in serving bowl. Add vinaigrette; toss gently. Scatter cherry tomato halves over top.

Kitchen tips:
To make an attractive salad, choose greens in a variety of colors and shades of green.

To save time, use pre-washed spinach leaves and/or packaged salad greens.

Do not dress the greens until you are ready to serve them. The acid in the vinaigrette causes the greens to wilt.

Serving size: 1/8 of recipe
Calories: 100
Calories from fat: 80
Dietary exchanges: 1 vegetable, 1½ fat