Southwestern Chopped Salad with Roasted Pepitas
Servings: 8
Ingredients
- 6 romaine hearts quartered lengthwise and then chopped
- 2 pints grape or cherry tomatoes I like multi-colored for visual appeal, sliced in half
- 2 cans black beans drained
- ½ cup roasted pepitas
- 1 cup cotija cheese crumbled
Instructions
- Combine all ingredients in a large bowl. My preference when serving this to a large group is to layer or group the ingredients for a beautiful presentation instead of tossing. Drizzle the dressing across the top and toss right before serving.
Notes
Serves 8-10
Tomatillo Avocado Dressing
Ingredients
- 2 garlic cloves peeled
- 1 small jalapeno seeds removed roughly chopped
- 1/3 cup packed cilantro
- 4 tomatillos husk removed roughly chopped
- 1 avocado peeled and pitted
- 1/2 cup avocado mayonnaise
- 1/2 cup sour cream
- 1/4 cup milk plus
- 2 Tbsp lime juice
- 1 tsp white vinegar
- 2 tsp dried parsley
- 1 tsp each dried chives dried dill (could also sub for 1 Tbsp Penzey’s Foxpoint seasoning)
- 1/2 tsp kosher salt
- ¼ tsp pepper
- ¼ tsp paprika
Instructions
- Add all ingredients to a blender or food processor and “chop” then puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Taste and add additional salt, pepper and/or hot sauce to taste (I always add more salt).
- Chill before serving.
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