Tuesday, July 13, 2010

Al Fresco Picante Mexican Salad


This is the kind of salad you make when you are short on time, but want something different. As long as you have your pantry filled with all the right ingredients, you can pull this layered salad off in no time! This light and refreshing salad is satisfying and has a spicy kick!

Salad Ingredients/Layers from top to bottom:

Sour Cream
Crumbled tortilla chips
(We placed our in a Ziploc bag and crunched them)
Red Onions
(sliced thin)
Shredded Cheddar Cheese
Corn
(empty corned can into a bowl and microwave for about a minute)
Ground meat
(1 pound cooked with a little bit of olive oil and taco seasoning mix over medium-high heat)
Lettuce
(any you like - we used an Italian blend)

Kitchen Essentials:
Medium-sized bowl
Knife
Chopping board
2 small bowls
Non-stick skillet
Wooden spoon
Small Ziploc bag
Spoon
Whisk

Dressing Ingredients:
1 jalapeno (finely chopped, remove the seeds)
1/4 cup of olive oil
2 lemons (juice and zest)
2 cloves of garlic (finely chopped)
Pinch of salt
Pinch of pepper

Instructions:
Combine all ingredients into a small bowl and whisk. Pour over the salad.

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