The Plaza's New Mexican Chopped Salad
Source of Recipe
Plaza Restaurant in Santa Fe, N.M.
List of Ingredients
4 cups chopped red leaf lettuce
2 ripe medium-size tomatoes, diced
1/2 cup corn kernels from a can
1/2 cup cubed green apple
1/2 cup finely chopped corn tortilla tostadas
1/4 cup chopped red onion
2 tablespoons toasted pine nuts
2 tablespoons chopped roasted New Mexico green chilies
Cumin-lemon vinaigrette (see recipe)
AvocadoRecipe
Toss lettuce, tomatoes, corn kernels, green apple, corn tortilla tostadas, red onion, pine nuts and chilies with about 1/2 cup cumin-lemon vinaigrette. Top each salad with a few thin slices of fresh avocado and serve immediately.
Makes 2 large salads.
Cumin-lemon vinaigrette
3 3/4 teaspoons ground cumin
3/4 teaspoon salt
3/4 teaspoon black pepper
1/4 cup white wine vinegar
3/4 cup olive oil
1 tablespoon water
1 tablespoon lemon juice
Place cumin, salt and black pepper in a blender container. Add half the vinegar while the blender is running. Slowly start adding olive oil and remaining vinegar, switching back and forth, until the last drop is used. Slowly add water and lemon juice.
Makes 1 cup.
|
|
member logon
