Mexican Chopped Salad w/Honey-Lime Vinaigrette!

This is the salad I served.  The dressing is definitely a keeper!!  If the cilantro smells stronger than usual, don't use quite as much in the dressing.

Ingredients:                                                 

1 head Romaine, shredded

1 can mexicorn
1 avocado, diced

1/2 red onion, diced

1 small pkg slivered almonds, toasted

1 container Feta cheese

1/2 can black beans

1 yellow bell pepper, diced

1 container cherry tomatoes

Dressing Ingredients:

1/4 cup fresh lime juice

1/4 cup olive oil

2 Tbsp honey

2 Tbsp finely chopped cilantro

1 garlic clove, pressed/minced

1 Serrano pepper, diced

Directions:
Toast the slivered almonds on a baking sheet @ 350 for about 8 min, or until slightly browned.

Prepare all salad ingredients & put on top of the shredded romaine in a large, and of course cute, bowl :-)  Cover with fresh cracked pepper.

Place all dressing ingredients into a blender or food processor & pulse until blended.  I like to put the dressing in a food processor to evenly disperse the cilantro, garlic & Serrano.  

Pour dressing over salad & toss to serve!

I got this salad recipe from Epicurious, & made a few minor changes.  Love this site. 

This would be great as a meal w/crushed chips underneath the salad & grilled chicken on top!