Cinco De Mayo is Thursday, May 5th and as we celebrate with our margaritas, serve this Mexican chopped salad entree. It is a favorite of mine and literally takes you minutes to prepare. Chop romaine lettuce, green and red pepper and avocado. Place in a large bowl and top with fresh or drained canned corn and black beans. Crumble Queso Blanco cheese on top (found in the fresh cheese department at your grocer). Break up and top with your favorite tortilla chips. This salad is delicious if you want to add sliced grilled chicken or grilled shrimp on top.
Cilantro-orange dressing is my dressing of choice for this salad but balsamic vinaigrette works well too.
My recipe for this dressing comes from Eating Well. Place 1 cup packed cilantro, 1/2 extra virgin olive oil, 1/4 cup lime juice, 1/4 cup orange juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and a pinch of minced garlic in a blender or food processor and blend until smooth. Refrigerate until ready to use.
Let me know what you think of this recipe and I hope you enjoy it.
No comments:
Post a Comment