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MEXICAN SALAD
This is an excellent salad to serve with any Mexican meal, but especially great with a combination Enchilada-Frijoles-Rice platter. I often serve many variations on this theme, so feel free to cheange it all around to suit. and multiply it to serve as many as you wish!
Serves: 2

3 cups shredded lettuce
1/2 cup coarsely chopped fresh cilantro
1 medium ripe tomato -- diced
1 small white onion -- diced
2 tablespoons chopped pickled Jalapeno Peppers
DRESSING:
Juice of 1 fresh lime
2 tablespoons olive oil
1/2 teaspoon sugar
1/4 teaspoon ground cumin
Pinch dried oregano
Kosher salt and coarse ground pepper
Guacamole -- optional
Shredded Cheddar cheese (optional)

Combine lettuce and cilantro and divide evenly between 2 serving plates. Layer first the tomato, then onion, and top with jalapeno chiles.

DRESSING: In a small bowl, whisk lime juice, oil, sugar, cumin and oregano until well-incorporated. Season with salt and pepper to taste. Drizzle over the salad. Serve, topped with shredded cheddar cheese and/or guacamole.

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Copyright 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved