Santa Fe Salad

I am finally posting our ProStart recipes. The competition was yesterday and my students did a wonderful job. It was so fun to have the largest cheering section in the whole place--thanks to everyone who came!! This is their starter--one of my very favorite salads. Top it with shrimp, chicken, or beef for a complete meal.

Santa Fe Salad

Serves 2

Salad:

1 ½ cups chopped romaine lettuce

½ tomato, medium diced

½ cup frozen corn kernels, thawed

¼ ripe avocado, diced

½ green pepper, julienne

¼ small sweet onion, brunoise

½ carrot, diagonal cut

½ cup fresh parsley leaves, minced

¼ cup extra sharp cheddar cheese, shredded

1 corn tortilla, cut into strips and fried in 2 cups minus 2 tbsp oil (OR just crush up tortilla chips)

Dressing:

2 tablespoons fresh lime juice

1 tablespoon honey

½ teaspoon Dijon mustard

1 tablespoon fresh cilantro, minced

½ garlic clove, minced

1 teaspoon minced jalapeno pepper (adjust according to taste preferences)

2 tablespoons vegetable oil

Toss all salad ingredients in large bowl.

In separate bowl, combine lime juice, honey, and mustard. Whisk in oil slowly to form an emulsion. Stir in remaining ingredients. Adjust seasoning to taste.

Pour dressing over mixture and toss again. Season with salt and pepper to taste. Garnish with shredded cheese and tortilla strips and serve.