Mexican Salad

I made this salad for our dinner club when we had a tamale making party. It was a pretty darn good salad if you ask me. Pretty simple to make, and you can add or delete just about any ingredient. The dressing is credited to Food Network.

Ingredients:

You have to use your judgement on the amount of veggies to put in depending on how many people you are serving. This served about 10.

ice berg lettuce
jicama
shredded carrots
cilantro (a bunch with stems removed)
tomatoes
fresh corn cut straight from the cob (not cooked)
red onion
green onion
avocado

Toss together

vinegarette:

3 Tbsp lime juice
2 shallots minced
2 garlic cloves minced
2 jalapeno peppers minced
salt/pepper to taste
1/4 cup olive oil

mix together first 5 ingredients and whisk in the oil. This dressing tasted better after it sat for a few hours in the fridge.

Toss well into the salad and finish off with Queso Fresco Mexican Cheese and homemade tortialla strips.

To make strips

Cut corn tortillas into strips, fry in veggie oil until they are just about golden brown, salt after you remove from the oil. Drain on paper towels.