The Humpherys Family

Southwest Pepper Jack Salad

Recipe Added:  9/25/2016
1 head romaine lettuce, chopped
1 cup fresh or frozen sweet corn
1 red pepper, chopped
1 cup cherry or grape tomatoes, halved
1 15 oz can black beans, rinsed, drained
1/3 cup roasted salted sunflower seeds (or pepitas)
1/2 cup grated Pepper Jack cheese
Tortilla Strips for garnish
Creamy Avocado Salsa Dressing
1 small avocado, peeled, sliced
1 clove garlic, peeled
1/4 cup loosely cilantro
1/4 cup ea sour cream, mild salsa
1/4 cup milk, 2 Tbsp olive oil
1/2 tsp sugar, juice from 1 lime
1/4 tsp ea salt, cumin
1/8 tsp ea pepper,  smoked paprika
hot sauce to taste (optional)
Creamy Avocado Salsa Dressing
Add all ingredients to a blender and blend until smooth, scraping down sides as needed. Add hot sauce and additional salt and pepper to taste. Add additional milk to thin to desired consistency. Chill in the refrigerator.

Add salad ingredients to a large bowl except for the tortilla strips and toss to combine. Toss salad with desired amount of dressing (there will probably be some left over) or drizzle dressing over individual servings if not eating all of the salad immediately. Garnish salad with tortilla strips and freshly cracked salt and pepper.
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Southwest Pepper Jack Salad
Southwest Pepper Jack Salad
Southwest Pepper Jack Salad