"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Salad with Green Chile and Cilantro Salad Dressing Recipe

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This recipe for Mexican Salad with Green Chile and Cilantro Salad Dressing, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Calder Rose
Added: Saturday, April 30, 2005


1 head Romaine lettuce
1 head red leaf lettuce
1/2 head iceberg lettuce
1/3 c. black beans, rinsed and drained
1/3 c. corn
1/3 c. jicama, cut into small cubes
3/4 c. grape tomatoes
2 T. cilantro, chopped
1/4 c. carrots
1/3 c. red cabbage, sliced very thin
1 avocado, chopped
1/3 c. cheddar cheese
1/4 c. pepitas
tortilla chip strips, for garnish

1 4 oz. can mild diced green chiles
1/2 c. buttermilk
1/2 c. mayonnaise
1/4 c. fresh cilantro
1/2 tsp. honey
4 drops hot pepper sauce (reduce to 2 drops if you prefer less heat)
1/8 tsp. black pepper

Tear lettuces into bite size pieces. Add all other ingredients. Toss with dressing right before serving. Garnish with tortilla chip strips.

To make dressing:
Place all ingredients in blender or food processor; cover. Process until smooth. Refrigerate.

Number Of Servings:
Number Of Servings:
Dressing: 1 1/4 cups
Personal Notes:
Personal Notes:
Add strips of BBQ chicken to make a great dinner salad.




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