Ensalada Mexicana With Picoso Dressing

Name: Ensalada Mexicana With Picoso Dressing
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 6 -8 cups romaine lettuce or 6 -8 cups mixed greens, washed, dried and torn; 5 -6 yellow cherry tomatoes or 5 -6 cherry tomatoes, cut in half; 1 (15 ounce) can red kidney beans, drained and rinsed; 1 small lemon cucumber, thinly sliced; 1 small red onion, sliced and rings separated; 1/2 cup cubed queso blanco or 1/2 cup cubed monterey jack cheese; 1 cup tortilla chips, crumbled (read *NOTE); fresh ground black pepper; 1/2 cup grapeseed oil; 3 tablespoons sugar; 1/4 cup apple cider vinegar; 1/2 teaspoon salt; 1/4 teaspoon dry mustard; 1/4 teaspoon spanish smoked paprika; 1 teaspoon chili powder; 1/2 teaspoon cumin powder; 1 pinch freshly grated allspice; 1/4 teaspoon dried Mexican oregano; 1/4 cup chili sauce; 1 tablespoon fresh lemon juice

Submitted by COOKGIRl

"From our local newspaper-source unknown. A few changes were made to the recipe. No mayo!"

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Ready In:: 20mins
Ingredients:: 20
Serves:: 4

ingredients

6 -8 cups romaine lettuce or 6 -8 cups mixed greens, washed, dried and torn
5 -6 yellow cherry tomatoes or 5 -6 cherry tomatoes, cut in half
1 (15 ounce) can red kidney beans, drained and rinsed
1 small lemon cucumber, thinly sliced
1 small red onion, sliced and rings separated
¹⁄₂ cup cubed queso blanco or 1/2 cup cubed monterey jack cheese
1 cup tortilla chips, crumbled (read *NOTE)
fresh ground black pepper
Picoso Dressing
¹⁄₂ cup grapeseed oil
3 tablespoons sugar
¹⁄₄ cup apple cider vinegar
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon dry mustard
¹⁄₄ teaspoon spanish smoked paprika
1 teaspoon chili powder
¹⁄₂ teaspoon cumin powder
1 pinch freshly grated allspice
¹⁄₄ teaspoon dried Mexican oregano
¹⁄₄ cup chili sauce
1 tablespoon fresh lemon juice

directions

*NOTE: You can use store bought tortilla chips or as I did, prepare your own. Using either corn or flour tortillas, cut up into thin strips and bake on a cookie sheet at 350 degrees for about 12-15 minutes or until toasted and crunchy. Set aside to cool.
SALAD DRESSING: In a non-reactive bowl combine all the ingredients and using an immersion blender, mix well. Whisk salad dressing before serving.
SALAD: In a large bowl combine the salad ingredients. Toss with a little bit of the dressing to coat.
Sprinkle tortilla chips on top to garnish. Grate some freshly ground black pepper on top.
Serve the remaining salad dressing on the side.

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Reviews

I really enjoyed this. I'm only rating the dressing, because this is for taco salads so my salad was different. I did have subs based on what I had, so peanut oil, bottled lemon juice, stevia, and sriracha chili sauce. Not sure how much different that made it, but it's still tasty none the less. I think as far as it goes, even with my subs it's close enough to rate it. I like that this one didn't use any mayo. I made another Mexi-inspired dressing with a mayo base and wanted something different as well. I like the touch of spice but nothing overpowering as well as that smoky flavors from the spices. Thanks for sharing!

Queen Roachie