HAVE: Recipe for those who requested it
Hope nobody minds, but it just seemed easier to post this here rather than send individual e-mails thru GW.
Here is the recipe for the salad I brought to the swap today. Several of you asked for it. It is actually from a member of the cooking forum on THS, Ann from Virginia. So a tip-o-the-cap to Ann!
Layered Mexican Salad
Dressing: (I doubled the amount of dressing)
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup jarred salsa (I used mild picante)
2 T chopped fresh cilantro
2 tsp fresh lime juice
1 romaine heart, torn into bite sized pieces (about 4 cups)
1/2 small red onion, sliced thin
2 cups cherry tomatoes, halved (quartered if large)
1 cup fresh or frozen corn kernels
1 (16 oz) can black beans, drained and rinsed
2 ripe avocados, pitted, skinned and chopped
1-1/2 cups shredded sharp cheddar cheese (I used Mexican blend)
2 cups crushed tortilla chips
For the dressing: Whisk all ingredients in medium bowl.
For the salad: Place lettuce in large serving bowl. Spread half of dressing over lettuce, then layer with onion, tomatoes, corn, beans, avocados and cheese. Spread remaining dressing over salad. Sprinkle with tortilla chips. Serve.
(Salad can be refrigerated for 1 day; reserve tortilla chips until just before serving). Serves 6-8.
Source: CookÂs Country August/September 2008