Monday, May 4, 2009

Tossed Mexican Salad with Bloody Mary Vinaigrette

originally posted at Vivanista April 30, 2009

Tossed Mexican Salad


6 cups green leaf lettuce
4 cups spinach, chopped
1 cup celery, sliced
½ cup red onion, diced large
1 cup English cucumber, sliced
1 cup yellow or red bell pepper, chopped
½ cup carrot, grated
½ cup radishes, sliced
zest from a lemon
½ cup corn
½ cup black olives, chopped
2 corn tortillas, cut into strips, fried, for garnish
chives and/or dill, chopped or whole, for garnish

Method: Stack the cut vegetables according to size and color, as looks pretty, in a large bowl, with the greens on the bottom and the smaller pieces arranged on top.

Bloody Mary Vinaigrette
  • 2 ½ cups extra virgin olive oil
  • 1 cup cider vinegar
  • 3 cups tomato juice
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • 2 tablespoons hot pepper sauce
  • 3 tablespoons horseradish, grated or from a jar
Blend the vinegar and tomato juice in a blender, then add all of the remaining ingredients except the oil. Pour the oil in a slow stream while the blender is spinning until the dressing becomes creamy.

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