Recipe by COOKGIRl
From our local newspaper-source unknown. A few changes were made to the recipe. No mayo!
Top Review by Queen Roachie
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!
- 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
Directions See How It's Made
- *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.