Mexican Chopped Salad with MOS Vinaigrette (makes 8 large servings, scale in half for less)
This salad is BOMB, just ask the gaggle of drunk housewives who scarfed it down last Friday. The dressing uses Midland’s most coveted salsa, Megan’s Orange Salsa, but if you can’t find any, use any red based salsa you have on hand. For those of you lucky enough to have H-E-B, I have tried to link the exact products so that you (lazyasses) can add them to your next curbside order.
- 2 packages romaine leaves, thinly chopped
- 1 bunch of cilantro, chopped
- 1 small package of Cotija cheese, crumbled
- ½ C. dried corn (use fresh if unavailable)
- ½ package of crispy jalapeños
- 1 avocado, diced/sliced
- 2 Chick-fil-A spicy filets, sliced thinly ** You can also use rotisserie chicken, grilled nuggets, etc…but the spicy filet was pretty bomb
For the dressing:
- ½ C. Spicy MOS Dressing (If you don’t have MOS, use any salsa on hand)
- ¼ C. Rice Wine Vinegar
- 2 tbs. Dijon mustard
- 1 clove minced garlic
- ¼ C. water
Layer the salad ingredients in a fancy way in your bowl. Shake all the dressing ingredients together. Wait to toss the salad (hehe) until you are ready to eat, as the dressing isn’t the prettiest! Enjoy!
