Ensalada Mexicana With Picoso Dressing

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

• Ready In: 20 mins
• 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

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.