SOUTHWEST SALAD WITH CILANTRO HONEY LIME DRESSING

 This dressing is SO good. The whole thing is so good.

SOUTHWEST SALAD WITH CILANTRO HONEY LIME DRESSING

INGREDIENTS 

SALAD:

• 1 1/2 large heads Romain lettuce (about 15-18 cups), washed and dried
• 1 small bag frozen corn, white or yellow, or fresh, 3-4 large cooked and cut off cob
• 1 can black beans, washed and drained
• 2 avocados, chopped (not too soft) choose avocados that are fairly firm
• 1 bunch green onions, sliced
• 4-5 Roma tomatoes, chopped, or about 3 cups of cherry or grape tomatoes, cut in half
• 1 red pepper, chopped
• 1 1/2 cup Pepper Jack Cheese, grated
• 1 1/2 cups Colby cheese, grated

DRESSING:

• 1 cup cilantro, rinsed, remove stems
• 1 cup mayonnaise
• 4-6 tablespoons fresh lime juice
• lime zest from one lime
• 2 tablespoons honey
• sea salt
• pepper
• 1/8 to 1/4 teaspoon cayenne

FOR SALAD:

• Chop lettuce into bite size pieces. Place lettuce in large serving bowl.

IF NOT USING IMMEDIATELY, LAYER IN THE FOLLOWING ORDER:

• Lettuce
• black beans
• corn
• peppers
• green onion
• avocado
• tomatoes
• grated cheeses
• air fried breaded chicken tenders

INSTRUCTIONS

• For Dressing: Chop cilantro. Whisk together in bowl rest of ingredients, add fresh cilantro. Add more lime, honey or cayenne to taste.
• Air fry breaded chicken tenders, let cool and chop.
• Toss salad with dressing just before serving, or serve dressing on the side of salad. If serving on side, double dressing.

https://abountifulkitchen.com/southwest-salad-with-cilantro-honey/#recipe

Chopped Thai Salad with Honey Garlic Dressing

 We didn't process the edamame or the cashews as directed, but feel free to try it.  

Chopped Thai Salad with Honey Garlic Dressing

yield: 8 SERVINGS prep time: 25 MINUTES

Dressing:

• ¼ cup canola, vegetable, avocado or other neutral-flavored oil

• 2 cloves garlic, peeled

• ¼ cup low-sodium soy sauce

• 2 tablespoons water

• 2 tablespoons unseasoned rice vinegar

• 1 heaping tablespoon honey

• 1 teaspoon sesame oil

• 1 tablespoon freshly grated ginger, or ginger paste

• ½ to 1 tablespoon fresh lime juice

Salad:

• 4 cups chopped kale or baby kale, about 113 grams

• 4 cups chopped romaine lettuce, about 113 grams

• 3 large carrots, peeled and small diced

• 1 red bell pepper, seeded and small diced

• 1 yellow bell pepper, seeded and small diced

• ½ cup chopped cilantro

• 1 to 2 green onions, white and green parts chopped

• ¾ cup roasted cashews

• 1 to 2 cups frozen, shelled edamame (fully cooked), thawed and patted dry (see note)

INSTRUCTIONS 

• Combine all the dressing ingredients together in a blender and process until smooth.

• Season to taste with salt and pepper, if needed.

• In a serving or salad bowl, add the chopped kale, romaine, carrots, bell peppers,

• cilantro and green onions.

• In a food processor (or blender…or by hand with an old-fashioned knife

• and cutting board), add the edamame and pulse until minced but still a little

• chunky in texture. Scrape the edamame into the salad bowl.

• Add the cashews to the food processor (or blender…or again, with a knife and

• cutting board) and pulse until coarsely chopped to desired texture. Add the cashews to the salad bowl.

• Give the salad ingredients a light toss.

• Pour about half of the dressing over the salad, and toss to combine.

• Add additional dressing to taste, and serve immediately. To preserve crisp

• leftovers, add the dressing only to individual servings instead of the whole batch

• so leftover salad doesn’t get soggy.