These super simple ingredients make the easiest toss-up of a salad, dressed with an herby, limey, not-quite-creamy dressing.
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.
Ingredients
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
Directions
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.