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Southwest Pepper Jack Salad with Creamy Avocado Salsa Dressing
Ingredients
  • subheading: Southwest Salad:
  • 1 head romaine lettuce, chopped
  • fresh corn kernels from 1 ear of sweet corn
  • 1 red bell pepper, chopped
  • 1 cup cherry or grape tomatoes, cut in half
  • 1 (15 oz.) can black beans, rinsed and drained
  • ⅓ cup roasted and salted pepitas (may sub. sunflower seeds)
  • ½ cup grated pepper jack cheese, or more to taste
  • Tortilla Strips for Salads (I like Fresh Gourmet Santa Fe Style)
  • subheading: Creamy Avocado Salsa Dressing:
  • 1 small avocado, peeled and sliced
  • 1 small jalapeno, seeded, deveined and roughly chopped (optional)
  • 1 clove garlic, peeled
  • ¼ cup loosely packed cilantro
  • ¼ cup sour cream (may sub.plain Greek yogurt)
  • ¼ cup smooth salsa (medium for more of a kick)
  • ¼ cup milk
  • 2 tablespoons olive oil
  • ½ teaspoon sugar*
  • juice from 1 lime
  • ¼ teaspoon salt
  • ¼ teaspoon cumin
  • ⅛ teaspoon pepper
  • ⅛ teaspoon smoked paprika (optional)
  • hot sauce to taste (optional)
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