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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!

Contributor:  
Contributor:  
Donna Soseman

Category:
Category:

Ingredients:  
Ingredients:  
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)

Directions:
Directions:
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:
8
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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