Santa Fe Salad With Chile Pasado Dressing
Ready In: 1 hr 30 mins
Yields: 4-6
Ingredients
The Dressing
- 1⁄2 ounce dried chili, pasado reconstituted to make about 1/2 cup, chopped
- 1⁄4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 1 garlic clove, minced
- 1⁄4 teaspoon sugar
- 1 teaspoon chopped fresh cilantro
- 1⁄4 teaspoon ground cumin
The Salad
- 1⁄2 cup jicama, diced or 1⁄2 cup substitute green apple
- 4 green onions, chopped, including the green part
- 2 chopped red ripe tomatoes
- mixed salad green (radicchio, butter, and red leaf lettuce)
- 1⁄4 cup nuts (pinon nuts, walnuts or sunflower seeds)
- 1⁄2 cup corn (optional)
Directions
- To Reconstitute Peppers:
- To reconstitute the pods, place them in a pot of boiling water for 1 minute. Remove from the heat and let stand for five minutes. Remove from the water and drain.
- Dessing:
- Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.
- To make the salad:
- Combine the jicama, onions, tomatoes, and salad greens. Toss with the dressing, top with the nuts, and serve.
- Heat Scale: Medium.
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