Chopped Fiesta Salad with Tequila Lime Dressing

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Jim has been addicted to making homemade, fresh lime margaritas since we came home from California. They are delicious, and all they could make me think of is virtually the ONLY vegan-friendly dressing out there other than balsamic or oil and vinegar ones, and that’s the tequila lime dressing at “Margaritas”. I had lots of lettuce and spinach in the fridge, so another day of sickness, and another day of using up whatever I had on hand.

4 cups chopped Romaine (or anything other leafy lettuce)

2 1/2 cups chopped spinach

1 avocado, diced

1 cup organic frozen corn

1/2 cup green onion (or red), diced

1/2 cup red bell pepper, diced

3/4  cup crushed organic tortilla chips

1 cayenne pepper, minced

1 tbsp olive oil

FOR THE DRESSING

1/3 cup minced cilantro

4 tbsp olive oil

3 tbsp fresh lime juice

2 tbsp tequila

1 tbsp honey

1/2 tsp sea salt

1/4 tsp black pepper

  • In a frying pan over medium heat, cook cayenne pepper in olive oil for 1 minute, then add corn and cook for 6 minutes, stirring continuously or until the corn starts to brown
  • Then, toss all ingredients in a bowl together
  • For the dressing, pulse all ingredients EXCEPT oil in a food processor, and add the oil in slowly, through the top

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