Southwest Vegetable Salad with Chipotle Vinaigrette

• 2 cucumbers, peeled,seeded,and sliced
• 6 green onions, sliced thin
• 12 cup coarsely grated carrot
• 12 cup chopped green bell pepper
• 12 cup chopped red bell pepper
• 3 tablespoons chopped fresh cilantro
• 14 cup orange juice
• 14 cup apple cider vinegar
• 1 canned chipotle chile, minced
• 12-1 teaspoon adobo sauce (from can of chipotle chiles, to taste)
• 1 pinch ground cumin
• 3 teaspoons Splenda sugar substitute
• 14 teaspoon minced garlic

1. Mix cucumbers with 1 tablespoon salt in strainer or colander and toss well; allow to rest 30-45 minutes in sink.
2. Immerse cucumbers in cold water to remove all salt; drain.
3. Combine cucumbers, green onion, carrot, bell peppers, and cilantro in a large bowl, mixing well.
4. Mix together orange juice, vinegar, chipotle, adobo sauce, cumin, Splenda, and garlic.
5. Adjust adobo and Splenda to taste.
6. Pour dressing over salad, mixing well.
7. Chill until needed.
8. Flavor develops more with marination time.

cucumbers, green onions, carrot, green bell pepper, red bell pepper, fresh cilantro, orange juice, apple cider vinegar, chipotle chile, adobo sauce, ground cumin, splenda sugar substitute, garlic

Taken from www.food.com/recipe/southwest-vegetable-salad-with-chipotle-vinaigrette-31678 (may not work)