South Of The Border Chopped Salad
Serves: 3
Jailyn Upton
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Salt2 tsps
Spice Mix (recipe follows)1 cup
Olive Oil (good)110 g
Queso Fresco2 tsps
Kosher Salt2 tsps
Ground Chile (powder)1 tsp
Brown Sugar1 tsp
Ground Cumin1 tsp
Granulated GarlicDirections:
1
To make the salad, preheat an oven to 350 degrees F
2
Brush each tortilla with vegetable oil on both sides, then sprinkle with salt
3
Stack tortillas and cut into thin strips
4
Scatter strips on a baking sheet and bake until golden brown and crisp, about 15 minutes
5
Let cool
6
Meanwhile, to make the vinaigrette, stir together the lime juice and spice mix; pour in olive oil and whisk to blend
7
Stir in green onions
8
To assemble the salad, put lettuce in a large bowl
9
Top with cooled tortilla strips, beans, cherry tomatoes, avocado, cheese, and cilantro
10
Add dressing and toss well
11
To make the spice mix, stir together salt and spices in a sealable plastic bag
12
Store up to 1 month