Wednesday, January 12, 2011

Layered Chopped Veggie Salad

Servings: 4 to 6
Preparation Time: 20 minutes

1 cup sour cream
¼ cup ketchup
Juice of 1 medium lime (about 2 tablespoons)
2 tablespoons capers, drained and rinsed
½ small white onion, chopped (about 2 tablespoons)
½ teaspoon chili powder
½ teaspoon ground cumin
¼ cup olive oil
Salt and freshly ground pepper

1 large head iceberg lettuce, cut into bite size pieces (about 6 cups)
4 ounces shredded cheddar cheese (about 1 cup)
1 cup corn chips, crumbled
1 bunch (6 to 8) green onions, chopped (about ½ cup)
1 pint ripe cherry tomatoes or mixed baby tomatoes
1 large cucumber, seeded and diced (about 1 cup)
1 large carrots, thinly sliced (about 1 cup)
12 whole radishes, sliced (about 1 cup)
1 large yellow bell pepper, seeded and chopped (about 1 cup)2 tablespoons chopped fresh cilantro

Place the sour cream, ketchup, limejuice, capers, onion, chili powder and cumin into a blender. Pulse to puree. With the machine running, slowly drizzle in the olive oil. Season with salt and pepper.

Place the lettuce into a bowl. Drizzle with 2 to 3 tablespoons dressing. Toss until lightly coated.

Spoon half of the dressed lettuce into the bottom of a large glass bowl.

Sprinkle half of the corn chips and half of the cheese on top of the lettuce.

Layer half of onions, tomatoes, cucumbers, carrots, radishes and yellow pepper on top. Drizzle with 2 tablespoons of the dressing.

Complete the salad by layering the remaining ingredients. Drizzle the remaining salad dressing on top of the layered salad. Garnish with fresh cilantro.

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