Subj : 3/10 Ranch Dressing Day 4
To   : All
From : Dave Drum
Date : Sat Mar 09 2024 01:29 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chopped Salad w/Jalapeno-Ranch Dressing
Categories: Greens, Vegetables, Cheese, Sauces
     Yield: 5 servings

MMMMM--------------------------DRESSING-------------------------------
   1/2 c  Buttermilk
   1/2 c  Mayonnaise
     3 lg Scallions; trimmed, fine
          - chopped (about 1/4 cup)
   1/3 c  Fine chopped fresh cilantro
     2 tb Fine chopped jalapeno
          - w/seeds
     1    Lime; zested
   1/2 ts Onion powder
   1/4 ts Garlic powder
          Salt & black pepper

MMMMM---------------------------SALAD--------------------------------
     3    Romaine lettuce hearts;
          - trimmed, chopped 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 the dressing ingredients together to combine. Season
 with 3/4 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

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... If you havewn't grown up by age 50 - you don't have to. -- Uncle Dirty Dave
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