Subj : Salad Bar - 08
To   : All
From : Dave Drum
Date : Sun Oct 05 2025 19:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chopped Salad w/Jalapeno-Ranch Dressing
 Categories: Greens, Vegetables, Herbs, Chilies, Cheese
      Yield: 5 servings
 
MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Buttermilk
    1/2 c  Mayonnaise
      3 lg Scallions; trimmed, fine
           - chopped
    1/3 c  Fine chopped fresh cilantro
      2 tb Fine chopped, seeded
           - jalapeno
      1    Lime; zested
    1/2 ts Onion powder
    1/4 ts Garlic powder
           Salt & black pepper

MMMMM---------------------------SALAD--------------------------------
      3    Romaine hearts; trimmed, in
           - bite-size pieces
      3    Fresh ears of corn; shucked,
           - kernels removed from cobs
      8    Radishes; halved lengthwise;
           - thin sliced in half-moons
      2 lg Ripe avocados; pitted,
           - diced
      5    Scallions; trimmed, thin
           - sliced at an angle
    1/2 c  Crumbled Cotija or grated
           - Parmesan
      1 c  Chopped cilantro; leaves &
           - tender stems
      2 c  Crumbled lime tortilla chips
           - (opt)
 
  Prepare the dressing: In a large measuring cup, whisk
  all of the dressing ingredients together to combine.
  Season with ¾ teaspoon salt and 1/2 teaspoon pepper.
  (Makes 1 1/4 cups. It will taste quite salty at this
  point, and that is intentional. You want it to hold up
  when tossed with a big pile of vegetables.)
  
  In a large shallow bowl or platter, toss the romaine
  with half of the following ingredients: corn, radishes,
  avocado, sliced scallions, Cotija and cilantro. Season
  to taste with salt and pepper. Add 1/2 cup dressing and
  toss to coat. Season again with salt and pepper.
  
  Top with the remaining corn, radishes, avocado,
  scallions, Cotija and cilantro, scattering the garnishes
  on top or arranging them in stripes or piles. Sprinkle
  some crumbled tortilla chips on top, if using. Drizzle
  the salad with an additional 1/4 cup dressing, and serve
  immediately, serving any remaining dressing and
  additional tortilla chips alongside.
  
  By: Alexa Weibel
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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