Green Bean, Spinach, and Beet Salad

Name: Green Bean, Spinach, and Beet Salad
Yield: 6 Servings
Ingredients: 2 fresh poblano chiles; 1/4 cup fresh orange juice; 1/4 cup extra-virgin olive oil; 1 tablespoon apple cider vinegar; 2 garlic cloves; 2 small beets; 3 tablespoons fresh lime juice; 1 1/2 pounds green beans, trimmed, cut diagonally into 1-inch pieces; 3 cups baby spinach leaves; 1 small white onion, sliced paper-thin; 5 large radishes, sliced paper-thin

By Marilyn Tausend and Ricardo Mu oz ZuritaPhotography by Mark Thomas

April 30, 2003

Recipe notes