Buffalo Fiesta Salad With Fireplace-Roasted Salsa

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, Buffalo,Fiesta
, Advertisement – Continue Reading BelowFire-Roasted Salsa:4 medium ripe fresh tomatoes4 scallions2 poblano chile peppers1 jalapeno chile pepper (wear plastic gloves when handling)1 tbsp. canola oil1 c. chopped fresh cilantro2 tbsp. apple cider vinegarSALAD:2 tsp. olive or canola oil1 lb. ground buffalo2 tsp. chili powder2 tsp. chipotle seasoning1/4 tsp. salt8 oz. spring mix salad greens1 1/2
, http://www.edamam.com/ontologies/edamam.owl#recipe_f72f61bb1cd93e8dc360615051f8e86a

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, Keto-Friendly,Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Fish-Free,Shellfish-Free,Pork-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free,Kosher
, Sulfites
, Ingredients:

• Fire-Roasted Salsa:
• 4 medium ripe fresh tomatoes
• 4 scallions
• 2 poblano chile peppers
• 1 jalapeno chile pepper (wear plastic gloves when handling)
• 1 tablespoon canola oil
• 1 cup chopped fresh cilantro
• 2 tablespoons apple cider vinegar
• SALAD:
• 2 teaspoons olive or canola oil
• 1 pound ground buffalo
• 2 teaspoons chili powder
• 2 teaspoons chipotle seasoning
• 1/4 teaspoon salt
• 8 ounces spring mix salad greens
• 1 1/2 cups chopped cucumber
• 1/2 cup fire-roasted salsa

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, Advertisement – Continue Reading BelowFire-Roasted Salsa:4 medium ripe fresh tomatoes4 scallions2 poblano chile peppers1 jalapeno chile pepper (wear plastic gloves when handling)1 tbsp. canola oil1 c. chopped fresh cilantro2 tbsp. apple cider vinegarSALAD:2 tsp. olive or canola oil1 lb. ground buffalo2 tsp. chili powder2 tsp. chipotle seasoning1/4 tsp. salt8 oz. spring mix salad greens1 1/2 c. chopped cucumber1/2 c. fire-roasted salsaDirectionsStep 1To make the salsa: Preheat a grill. Coat the tomatoes, scallions, and chile peppers with the canola oil. Grill the vegetables over high heat, turning frequently, for 10 to 12 minutes, or until the tomato and pepper skins are lightly charred. Remove from the heat. Set aside until cool enough to handle. Step 2Chop the roasted vegetables. Place in a large bowl. Add the cilantro and vinegar. Stir to mix. Cover and refrigerate for 1 hour. Step 3To make the salad: In a large nonstick skillet over medium-high heat, warm the oil. Crumble in the buffalo. Season with the chili powder, chipotle seasoning, and salt. Cook, stirring occasionally, for about 8 minutes, or until browned. Step 4Divide the greens onto 4 plates. Spoon the buffalo mixture and cucumber over the greens. Top each serving with 12 tablespoons of salsa.NUTRITION (per serving): 193 calories, 25 g protein, 6 g carb (2 g fiber), 7 g fat (2 g sat fat), 3 g sugar, 220 mg sodium
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