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Ensalada Mexicana With Picoso Dressing

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“From our local newspaper-source unknown. A few changes were made to the recipe. No mayo!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. *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.
  2. SALAD DRESSING: In a non-reactive bowl combine all the ingredients and using an immersion blender, mix well. Whisk salad dressing before serving.
  3. SALAD: In a large bowl combine the salad ingredients. Toss with a little bit of the dressing to coat.
  4. Sprinkle tortilla chips on top to garnish. Grate some freshly ground black pepper on top.
  5. Serve the remaining salad dressing on the side.

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