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

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