Lettuce is a cool weather crop, so as the temps begin to drop, we’ll get some almost-sweet-tasting lettuce, but while it’s still warm enough for a salad to be appealing. These two salad combos are made even more interesting with the addition of a creamy Mexican salad dressing.
DRESSING
- 1 Tbsp. tomato paste
- 2 Tbsp. mayonnaise
- 2 tsp. chile powder, more or less to taste
- 1/4 – 1/2 tsp. sea salt, to taste
- 1 Tbsp. freshly squeezed lime juice
- 1-2 Tbsp. red wine vinegar, to taste
Whisk together the tomato paste, mayonnaise, chile powder and salt in a small jar with a lid (so extra dressing can be easily stored in the refrigerator.) Whisk in lime juice and vinegar gradually to make a smooth and creamy dressing. Makes 1/2 cup
NOTE: Dressing tastes better the next day–if you can plan ahead and make it in advance.
MEXICAN SALAD COMBO
Lettuce ~ Shredded Carrots ~ Cherry Tomatoes (halved) ~ Red Cabbage (thinly sliced) ~ Yellow Squash (cubed and roasted) ~ Spicy Pumpkin Seeds ~ Green or Purple Peppers (diced to 1/2″) ~ Red Beans ~ Chopped Cilantro (as garnish)
BLT SALAD COMBO
Lettuce ~ Tomatoes (cubed) ~ Pumpkin Seeds ~ Green Peppers (diced to 1/2″) ~ Bacon ~ Chopped Cilantro (as garnish)
Top with Creamy Mexican Dressing