Mexican Wedge Salad



Ingredients
Mexican Wedge Salad
  • 1 large head iceberg lettuce, cut into 6 wedges
  • 1/2 cup fresh corn kernels (about 1 large ear of corn)
  • 6 strips bacon, crisped and chopped
  • 1/2 cup halved, small cherry tomatoes
  • 6 tablespoons crumbled Cotija cheese
  • 6 tablespoons roasted and salted pumpkin seeds
  • Cilantro leaves, for garnish
Cilantro-Lime Dressing
  • 1 1/4 cup sour cream
  • 3/4 cup mayo
  • 1/4 cup buttermilk
  • 6 cloves garlic
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 3/4 teaspoon salt
  • Pinch black pepper
  • 1 tablespoon finely minced chives
  • 1 tablespoon finely chopped cilantro (about 1/2 cup very loosely packed leaves)
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