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Source: America's Favorite Food Associations

Tomato Salad Santa Fe
A great salad that works perfect for company.
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Serves: 24
Prep Time: 20 minutes
Cook Time: 0 minutes
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6 poblano chiles
1/4 cup olive oil
1 tablespoon garlic, coarsely chopped
1 1/2 cups buttermilk
1 1/2 cups fresh cilantro leaves
1 scallion, sliced
1/4 cup fresh lime juice
1 teaspoon sugar
1/4 teaspoon salt
12 large tomatoes, sliced
1 1/2 pounds Monterey Jack cheese, thinly sliced
3 cups olives, sliced
2 cups corn kernels, roasted

Roast chilies under the broiler or over a gas flame until charred on all sides. Place in paper bag; close bag. Cool. Peel peppers, remove seeds and ribs.
Combine oil, roasted chilies and garlic in blender container. Cover and process at High until smooth. Add buttermilk, cilantro, scallion, lime juice, sugar and salt in blender container. Cover and process until cilantro is minced. Refrigerate several hours.
Arrange tomato slices and cheese on large serving platter, alternating slices. Top with olives and corn. Serve with Poblano dressing.

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