Have torn this recipe out of an old Southern Living and it is one of the salads which I love to prepare for company on a hot summer evening. Serve with a layered ice cream dessert, which I will put on the blog tomorrow.
Process the following ingredients in a blender until smooth:
1/3 cup chopped fresh cilantro
1/2 cup lime juice
1/2 cup olive oil
1/2 cup sour cream
1 teas sugar
1/2 teas ea. salt and pepper
Layer the next 8 ingredients in a 3 qt glass bowl:
1 16 oz package romaine lettuce, shredded
5 tomatoes, chopped
1 (15 oz) can black bens, rinsed and drained
1 small purple onion, chopped finely
1 (8 oz) package shredded Mexican 4 cheese blend
1 (15 oz) can whole kernel corn with red and green peppers, drained
1 (6 oz) can sliced ripe olives, drained
2 cups creshed tortilla chips
Garnish: fresh cilantro leaves
Pour vinaigrette over salad just before serving and gently toss. Garnish with the cilantro leaves and serve immediately.
Yield: 8 to 10 servings.
Chocolate Castles 