Salsa Verde Salad
By: Kay Heritage
Published: Thursday, March 4, 2010 - 12:39pm

Ingredients




3 tomatillos, husked, quartered
 cup (lightly packed) cilantro
5 tablespoons fresh lime juice
1 teaspoon chopped jalapeño chili
1 garlic clove, peeled
6 tablespoons vegetable oil
Salt and Pepper to taste
2 1/2 cups chopped romaine lettuce
2 cups chopped green cabbage
3/4 cup chopped seeded tomatoes, drain in colander
3/4 cup chopped purple cabbage
3/4 cup fresh or frozen corn kernels
1 avocado, pitted, peeled, diced
1/4 cup feta cheese, crumbled
1 cup fresh cilantro
1/2 cup finely chopped green onions

Preparation

1 Puree well in a blender first 6 ingredients.  Season with salt and fresh ground pepper to taste.  Refrigerate until ready to use.  Will keep up to three days. 2 For Salad: 3 All veggies can be prepped a day ahead.  15-20 minutes before serving, stir dressing well and gently toss until well blended.  Serve. 4 Note: To keep your chopped avocado from turning brown, quickly dip them in fresh lime juice and drain.  Will keep for a day or more without turning brown.

About


A blend of fresh lime juice and cilantro with nutty avocado is simply wonderful.  This Tex-Mex style of chopped salad is refreshing accompaniment with any meal.