A well-seasoned buttermilk dressing augmented with a little fiery hot sauce gives this salad a pleasant, just-right kick. Before adding red onion, taste a small piece. If it has an unpleasant amount of mouth burn, place the onion slices in a bowl of ice water and allow them to soak for 10 to 15 minutes; drain and pat dry before using in the salad.
If desired, augment salad with fresh corn kernels or diced red bell pepper. I like to toast strips of corn tortillas in the oven, but to save time, use store-bought tortilla chips.
Tex-Mex Green Salad
Yield: 4 to 6
4 corn tortillas
1/2 cup buttermilk
1/2 cup mayonnaise
3 tablespoons finely chopped Italian parsley
3 tablespoons finely chopped cilantro
1/2 teaspoon onion powder
3/4 teaspoon garlic salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
1 large head romaine, washed, dried, torn into bite size pieces
1 1/2 cups cherry tomatoes, halved
2 ripe avocados, pitted, cut into chunks
1 (15-ounce) can black beans, drained, rinsed
1 cup trimmed, sliced radishes
1 small red onion, cut in half, sliced crosswise
1. To make toasted tortilla strips, preheat oven to 375 degrees. Cut 4 corn tortillas into 1/4-inch-wide strips. Place on rimmed baking sheet in single layer. Bake in middle of preheated oven and bake until crisp and lightly browned, about 4 to 6 minutes. Turn on the oven light and keep an eye on them. Set aside to cool.
2. Prepare dressing: Whisk all ingredients together in medium bowl. Taste and adjust seasoning if needed.
2. Combine salad ingredients in large bowl. Add enough dressing to lightly coat leaves. Divide salad between 4 plates. Top with cooled tortilla strips and serve. Leftover dressing can be stored airtight in the refrigerator.
Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas (Wiley, $29.95)
Cooking question? Contact Cathy Thomas at [email protected]
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