Sunday, November 13, 2011

Southwestern Salad with Cilantro Lime Vinaigrette

I served this salad with my Vegetarian Three-Bean Chili.  It would be impossible for me to accurately praise this salad.  The cilantro lime vinaigrette is one of the most delicious dressings I have ever tasted.  I was nervous at first because of the cilantro to liquid ratio; the dressing turned out somewhat thick and absolutely delicious.  I found pumpkin seeds at World Market, but those of you who are over achievers could roast your own.  The girls absolutely loved this salad, and I will definitely be making it again and again! 

Romaine lettuce
handful of grape tomatoes
2 green onions, sliced
2 bell peppers (any color), diced
1/2 c black beans (I omitted the beans since I served this with bean-packed chili)
1/2 c frozen corn, thawed
1 T toasted pumpkin seeds
1 avocado, diced
2 T cotija cheese
Cilantro Lime Vinaigrette

In a large salad bowl, add chopped lettuce, tomatoes, green onions, avocado, bell peppers, black beans, corn, pumpkin seeds and cheese.  Top the salad with the vinaigrette and enjoy!

Cilantro Lime Vinaigrette:
1/2 c chopped cilantro
1/4 c olive oil
2 T lime juice (fresh, or store-bought, I used store-bought and it was great)
1 T red wine vinegar
salt and pepper to taste
1 clove garlic, minced
1/2 t oregano

Blend all ingredients together in a blender.  Let the flavors mingle for at least 30 minutes before serving. 

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