"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Mexican Chopped Salad Recipe

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This recipe for Mexican Chopped Salad, by , is from The Moore Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Soseman


Ingredients for Dressing

C fresh lime juice
2 tbsp. honey
tsp cumin
1 clove garlic finely minced.
tsp salt
2 tbsp. canola oil
2 tbsp extra virgin olive oil
freshly ground black pepper

Ingredients for Salad

1 medium head romaine lettiuce chopped in aproximatly inch piecdes
1 medium bell pepper (any color) diiced in inch pieces
medium red diced in inch pieces
1 med zucchini diced in in dice
4 medium tomatoes seeded and diced in dice
4 ears of corn if fresh corn is in season, subsitute 1 C of sweet, tiny frozen corn
1 C finly chopped cilantro plus whole cilantro leaves for garnish

i package of tortilla strips (found in the crouton section)

For the dressing,

1. Combine lime juice, honey, cumin, garlic, and salt.

2. in a slow steady stream add the oils, stirring continuously with a fork or small whisk.

3. Taste and add more salt and pepper if needed. Set aside

For the salad,

1. place corn, two ear s at time, in the microwave and cook for 3 minutes.

2. Remove from microwave with a hot pad and allow to cool for 5 mins.

3. After cooling, cut bottom end of corn off about 1 inches from the end. Pull back huskes and silk. Cut kernels from husks and set aside.

4. combne corn and othe salad ingredients in a large bowl=. Stir to combine. Add dressing and stir to coat all ingredients. garnish with cilantro leaves, if desired. Serve with tortilla stips on top or place a bowl on the side and let guests help themselves.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
50 minutes




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