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Friday, June 22, 2007

Mexican Chopped Salad

This is a great recipe to go alongside any sort of Mexican or Caribbean dish. The lime based dressing is very tasty and the crispy tortilla chips are the main attraction. I didn't have red onion so I used regular. You can also add olives and/or jalapeno peppers. This is a great use of the broken chips at the bottom of the bag (if you can bring yourself to save them instead of tipping the bag up and pouring them in your mouth - GUILTY).

In this picture, the salad is shown with Caribbean style black beans and rice, grilled snapper with cajun seasoning (bottled) and crostata with pesto sauce (bottled)....see? I don't make EVERYTHING from scratch...

Mexican Chopped Salad

8 cups (approx) of shredded iceberg and romaine lettuce
1 tomato, chopped
1/2 red onion, sliced thin
1/2 cup cucumber, chopped
1 cup broken tortilla chips
juice of one lime
1 tbsp salsa
2 tbsp cilantro, finely chopped
1/4 cup olive oil
salt and pepper

1. Place the lettuce, tomato, onion and cucumber in a large salad bowl.

2. Mix dressing: In a bottle, place olive oil, lime juice, salsa and cilantro. Shake vigorously until well mixed. Season with salt and pepper to taste.

3. Toss salad with the dressing. At the last minute, toss in the tortilla chips.