Ensalada Mexicana With Picoso Dressing Recipe

Name: Ensalada Mexicana With Picoso Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -8 cups romaine lettuce or 6 -8 cups mixed greens, washed, dried and torn; 5 -6 yellow cherry tomatoes or 5 -6 cherry tomatoes, cut in half; 1 (15 ounce) can red kidney beans, drained and rinsed; 1 small lemon cucumber, thinly sliced; 1 small red onion, sliced and rings separated; 1/2 cup cubed queso blanco or 1/2 cup cubed monterey jack cheese; 1 cup tortilla chips, crumbled (read *NOTE); fresh ground black pepper; Picoso Dressing; 1/2 cup grapeseed oil; 3 tablespoons sugar; 1/4 cup apple cider vinegar; 1/2 teaspoon salt; 1/4 teaspoon dry mustard; 1/4 teaspoon spanish smoked paprika; 1 teaspoon chili powder; 1/2 teaspoon cumin powder; 1 pinch freshly grated allspice; 1/4 teaspoon dried Mexican oregano; 1/4 cup chili sauce; 1 tablespoon fresh lemon juice

Servings: persons

6 -8 cups romaine lettuce or 6 -8 cups mixed greens, washed, dried and torn
5 -6 yellow cherry tomatoes or 5 -6 cherry tomatoes, cut in half
1 (15 ounce) can red kidney beans, drained and rinsed
1 small lemon cucumber, thinly sliced
1 small red onion, sliced and rings separated
1/2 cup cubed queso blanco or 1/2 cup cubed monterey jack cheese
1 cup tortilla chips, crumbled (read *NOTE)
fresh ground black pepper
Picoso Dressing
1/2 cup grapeseed oil
3 tablespoons sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon spanish smoked paprika
1 teaspoon chili powder
1/2 teaspoon cumin powder
1 pinch freshly grated allspice
1/4 teaspoon dried Mexican oregano
1/4 cup chili sauce
1 tablespoon fresh lemon juice

1
*NOTE: You can use store bought tortilla chips or as I did, prepare your own. Using either corn or flour tortillas, cut up into thin strips and bake on a cookie sheet at 350 degrees for about 12-15 minutes or until toasted and crunchy. Set aside to cool.
2
SALAD DRESSING: In a non-reactive bowl combine all the ingredients and using an immersion blender, mix well. Whisk salad dressing before serving.
3
SALAD: In a large bowl combine the salad ingredients. Toss with a little bit of the dressing to coat.
4
Sprinkle tortilla chips on top to garnish. Grate some freshly ground black pepper on top.
5
Serve the remaining salad dressing on the side.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 6 -8 cups romaine lettuce or 6 -8 cups mixed greens, washed, dried and torn, 5 -6 yellow cherry tomatoes or 5 -6 cherry tomatoes, cut in half, 1 (15 ounce) can red kidney beans, drained and rinsed, 1 small lemon cucumber, thinly sliced, and more.

Yes, Ensalada Mexicana With Picoso Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Ensalada Mexicana With Picoso Dressing

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