Wednesday, March 30, 2011

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!

3 comments:

  1. This look fabulous! Fresh and bright for the spring/summer!

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  2. this sounds so great! thanks for sharing :)

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  3. It was one of my fav salads I have made in awhile, I highly recommend it! Thanks for commenting :)

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