Santa Fe Salad with Chile Pasado Dressing

Dave DeWitt Recipes Leave a Comment

Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Share on Facebook0Tweet about this on TwitterShare on Google+0Email this to someone
Santa Fe Salad with Chile Pasado Dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If piñon nuts are not available, substitute sunflower seeds or chopped walnuts in this spicy tossed green salad.

Ingredients


For the Dressing:

  • ½ ounce chile pasado, reconstituted to make about ½ cup, chopped

  • 1/4 cup mayonnaise

  • 2 tablespoons sour cream

  • 1 tablespoon olive oil

  • 1 tablespoon lime juice

  • 1 clove garlic, minced

  • 1/4 teaspoon sugar

  • 1 teaspoon chopped fresh cilantro

  • 1/4 teaspoon ground cumin

For the Salad:

  • 1/2 cup jicama, diced, or substitute green apples

  • 4 green onions, chopped, including the green part

  • 2 chopped red ripe tomatoes

  • Mixed salad greens--radicchio, butter, and red leaf lettuce

  • 1/4 cup piñon nuts



Instructions


For the Dressing:

Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.

For the Salad:

To make the salad: Combine the jicama, onions, tomatoes, and salad greens. Toss with the dressing, top with the nuts, and serve.

Servings
4 to 6
Servings
4 to 6
Santa Fe Salad with Chile Pasado Dressing
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If piñon nuts are not available, substitute sunflower seeds or chopped walnuts in this spicy tossed green salad.

Ingredients


For the Dressing:

  • ½ ounce chile pasado, reconstituted to make about ½ cup, chopped

  • 1/4 cup mayonnaise

  • 2 tablespoons sour cream

  • 1 tablespoon olive oil

  • 1 tablespoon lime juice

  • 1 clove garlic, minced

  • 1/4 teaspoon sugar

  • 1 teaspoon chopped fresh cilantro

  • 1/4 teaspoon ground cumin

For the Salad:

  • 1/2 cup jicama, diced, or substitute green apples

  • 4 green onions, chopped, including the green part

  • 2 chopped red ripe tomatoes

  • Mixed salad greens--radicchio, butter, and red leaf lettuce

  • 1/4 cup piñon nuts



Instructions


For the Dressing:

Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.

For the Salad:

To make the salad: Combine the jicama, onions, tomatoes, and salad greens. Toss with the dressing, top with the nuts, and serve.

Servings
4 to 6
Servings
4 to 6
Share this Recipe