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Roberto’s Fiesta Salad

(Makes about 12 servings)

FOR SALAD:

Napa Cabbage – 1 large head, thinly sliced

Red Cabbage – 1 large head, thinly sliced

Carrots – 1 small bag, shredded

Grape Tomatoes – 1 pint, halved

Yellow Bell Pepper – 2 large, thinly sliced

White Corn Kernels – 1 can, drained (vacuum packed preferable)

Tortilla Chips – 2 cups, crumbled

Cilantro – 1 bunch fresh leaves, chopped

Pumpkin Seeds – 1/2 cup, salted and toasted

Sunflower Seeds – 1/4 cup, salted and toasted

Cotija Cheese – 1/2 cup, crumbled

FOR VINAIGRETTE:

Sweet Onion – 1/4, minced

Garlic – 4 cloves, minced

Cilantro- handful fresh leaves, finely chopped

Red Wine Vinegar – 1 Tablespoon

Vegetable Oil – 1 cup (do not use olive oil)

Sea Salt and Black Pepper – to taste, freshly ground

  • VINAIGRETTE: In a medium bowl, combine minced sweet onion, minced garlic, chopped fresh cilantro and red wine vinegar. Gradually whisk in vegetable oil until well blended. Season with sea salt and freshly ground black pepper. Set aside. (You can also made this vinaigrette the day before; bring to room temperature before combining with salad ingredients.)
  • SALAD: This salad taste better at room temperature. Combine all salad ingredients in a large bowl. Toss with vinaigrette to coat just before serving to prevent the tortilla chips and seeds from getting soggy.
  • I like to complement this salad with BBQ chicken or steak. Enjoy it!

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