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Dressing
1/3 C. pine nuts
1 t. ground cumin
salt and pepper to taste
1/4 C. red wine vinegar
1/2 C. extra-virgin olive oil
To make dressing, toast pine nuts in a small dry skillet over medium heat 2
minutes, shaking frequently. Add cumin and continue toasting and shaking pan, 1
minute longer. Remove from heat. Add salt and pepper, vinegar and olive oil to
pan and whisk until ingredients are blended. Cool. |
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Chopped Mexican Salad
1 small or 1/2 large head romaine lettuce, cleaned and cut into
1/2-inch strips
2 medium tomatoes, cored, seeded and diced
1 small red onion, diced
1 medium green apple, peeled, cored and diced
1/2 C. fresh corn kernels (cut from 1 ear of corn)
1 1/2 C. crushed tortilla chips
1 avocado, peeled, seeded and thinly sliced, for garnish
In a large bowl, combine lettuce, tomatoes, red onion, apple, corn kernels and
tortilla chips. Toss well. Drizzle with dressing. Toss until well-coated. Top
with avocado slices and serve.
Makes 4 servings.
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