SANTA FE SUNRISE SALAD
List of Ingredients
8 cups coarsely shredded or torn Romaine lettuce
8 large eggs, hard-cooked, sliced when cool
2 pints cherry tomatoes, reserve 8 whole for garnish
and quarter the rest
2 cans (11 ounces each) kernel corn, drained
1 can (16 ounces) black beans, rinsed and drained
1/2 cup thinly sliced scallions
2 ripe Haas avocados, peeled, cut in 1/2-inch chunks,
then tossed with 1 tablespoon
lime juice
DRESSING
1 1/2 cups reduced-fat mayonnaise
2/3 cup bottled chunky salsa
2 tablespoons freshly squeezed lime juice
1/2 teaspoon each ground cumin and chili powder
1 1/4 cups cilantro leaves, finely chopped
Garnish: pitted ripe (black) olives, reserved cherry
tomatoes and shredded
Cheddar cheese
8 cups coarsely shredded or torn Romaine lettuce
8 large eggs, hard-cooked, sliced when cool
2 pints cherry tomatoes, reserve 8 whole for garnish
and quarter the rest
2 cans (11 ounces each) kernel corn, drained
1 can (16 ounces) black beans, rinsed and drained
1/2 cup thinly sliced scallions
2 ripe Haas avocados, peeled, cut in 1/2-inch chunks,
then tossed with 1 tablespoon
lime juice
DRESSING
1 1/2 cups reduced-fat mayonnaise
2/3 cup bottled chunky salsa
2 tablespoons freshly squeezed lime juice
1/2 teaspoon each ground cumin and chili powder
1 1/4 cups cilantro leaves, finely chopped
Garnish: pitted ripe (black) olives, reserved cherry
tomatoes and shredded
Cheddar cheese
Recipe
This salad can be completely assembled up to 2 days ahead,
dressing and all. The dressing seals out air so ingredients
stay fresh and crisp. Use a bowl large enough for easy tossing.
Lightly pack lettuce in bottom of a transparent 6-quart
serving bowl with straight sides (or two 2 1/2 -to 3-quart bowls).
Stand a row of egg slices around side of bowl(s).
Lay remaining egg slices evenly over lettuce, then top with a layer of cherry tomatoes.
In a medium-size bowl, stir corn, black beans and
scallions to mix. Spoon over tomatoes. Top with avocado chunks.
Put dressing ingredients in same bowl (no need to
wash) and stir until well blended. Spread evenly over avocado layer to edges of bowl to seal.
Cover bowl tightly with plastic wrap and refrigerate
overnight or up to 2 days.
To serve: Garnish with olives, tomatoes and cheese.
Toss salad to mix layers.
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