tex mex fiesta salad

8 cups Romaine Lettuce Leaves 1/2 cup Black Beans, drained, rinsed

1/2 cup Yellow Corn, drained, rinsed, browned a bit w/ canola spray & 1 tsp. Agave or Honey

1 small Jalapeño pepper, seeded, finely diced *optional

1 cup Cucumber, seeded, diced

2 large, firm Roma Tomatoes, cut into 6 wedges per

1 not too ripe Haas Avocado, diced

1/4 cup Queso Fresco or Cojito Cheese, broken up with your fingers

1/4 cup toasted Pepitas

9 Blue Tortilla chips (Spicy if you want), broken

Directions Step 1: In a large bowl, arrange the salad ingredients as listed in order, making it look pretty. Step 2: Don’t toss the salad until after everyone has marveled at it J Add the dressing now and gently toss, making sure not to smash the avocado. Step 3: Enjoy!

Cilantro-Pepita Citrus Dressing

1/6th of this entire recipe = 1 unit fat

1/3 cup White Wine Vinegar

1/4 cup Orange Juice Concentrate

1 bunch Fresh Cilantro, coarsely chopped

1 1/2 Tbsp. Zested Lime Peel

3 tsp. Zested Orange Peel

1 cup Canola Oil 1/3 cup Queso Fresco or Cojita Cheese

1/4 cup Raw Pepita’s, *toasted prior to adding (Pumpkin seeds)

Directions: Pre-heat oven to 300°F Step 1: Toast raw green pepitas in preheated oven for 8 minutes, or until they are slightly crispy, but not browned. Step 2: Add all of the above, except the pepitas, into a blender. Puree until slightly smooth. It’s ok if the cheese isn’t 100% smooth. Right before you serve the dressing, add the toasted pepitas and whisk. *I like to chill this dressing a bit before I serve it, but it’s not necessary. It will last only about 2 days in the fridge. **If you are running short on time, you can make another Tex-Mex variation dressing using: 1/2 cup Hidden Valley Spicy Ranch Dressing + 1/3 cup any salsa + 1/3 cup water Whisk all three together and top your Tex-Mex Fiesta Salad