Ingredients for Ensalada Mexicana With Picoso Dressing
- Romaine Lettuce
- Yellow Cherry Tomatoes
- Red Kidney Beans
- Lemon Cucumber
- Red Onion
- Queso Blanco
- Tortilla Chips
- Fresh Ground Black Pepper
- Grapeseed Oil
- Sugar
- Apple Cider Vinegar
- Salt
- Dry Mustard
- Smoked Paprika
- Chili Powder
- Cumin Powder
- Allspice
- Dried Mexican Oregano
- Chili Sauce
- Fresh Lemon Juice
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How to Make Ensalada Mexicana With Picoso Dressing
- Preheat oven to 350°F (175°C). Cut 4 corn or flour tortillas into thin strips.
- Spread tortilla strips in a single layer on a baking sheet. Bake for 12-15 minutes, or until golden brown and crispy.
- Remove from oven and set aside to cool completely.
- **Prepare the Picoso Dressing:** In a non-reactive bowl, combine the following ingredients and blend using an immersion blender until smooth:
- **Salad:** In a large bowl, gently combine the following salad ingredients:
- Add a few tablespoons of the picoso dressing to the salad and toss gently to coat. Do not overdress.
- Garnish with the crispy tortilla strips and freshly grated black pepper.
- Serve immediately with the remaining picoso dressing on the side for extra zing!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
53g
Fat
13g
Carbs
14g
