Every salad I have made out of it so far has met approval. In an early post - the "B" post, I served a salad with our Pizza-in-a-Burger and it just happened that that salad was from this book also. Today I am going to share with you Leon's Mexican Salad.
|First I lightly fried my peppers in my cast iron skillet - they were to be grilled|
but I wasn't looking to grill today, so this worked.
|And it was to be grilled corn on the cob...which would have been fabulous,|
but it is not the right time of the year for that.
|Chorizo, looks like one is being stole, before it made it to the salad...|
|Mix that all up together with halved tomatoes. |
Slice the peppers before adding them.
|Cut up corn tortillas and crisp them up for 10 minutes in the oven.|
|Toss the dressing over the veggies and mix.|
|Place the greens in a bowl and then top with the veggies and gently fold together.|
After that garnish with tortilla straws.
|If it is a beautiful day like we had, eat outside.|