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Mexican Salad with Herb Vinaigrette
Mexican Salad with Herb Vinaigrette is an outstanding entrée salad we bet you’ll be making variations of again and again.
Mexican Salad with Herb Vinaigrette uses super simple ingredients to make the easiest toss-up of a salad, dressed with an herby, limey, not-quite-creamy dressing.
For the salad:
1 head romaine lettuce, torn
Kosher salt
Freshly ground pepper
Grilled chicken and/or beef, cut into cubes
Grilled corn on the cob, kernels cut off the cob
Guacamole
Grated Monterrey Jack–cheddar cheese mix
Chives, minced
Herb Vinaigrette (recipe follows)
For the Herb Vinaigrette:
½ cup flat-leaf parsley leaves
1 ½ tablespoons fresh tarragon leaves
2 tablespoons minced chives
1 small clove garlic
1 tablespoon white wine vinegar
2 tablespoons freshly squeezed lime juice
½ cup mayonnaise
½ cup olive oil
Kosher salt
Freshly ground pepper
To make the dressing, place the parsley, tarragon, chives, garlic, vinegar, lime juice, mayonnaise, and olive oil in a blender. Blend until smooth. Season to taste with salt and pepper.
Pile the lettuce on a large platter. Season generously with salt and pepper. Layer with the chicken and/or beef, corn, guacamole, cheese, and chives. Drizzle Herb Vinaigrette over the salad.
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