This salad had delicious Southwest flavors- top it with corn chips to add some crunch. :) It is pretty easy to make too- I used my immersion blender and a 2-cup liquid measuring cup to whip up the dressing. My dressing was a bit thin, and it made too much- don't just dump it all on at once, or you'll have a soggy salad. I have some leftover.
Avocado-Corn Salad with Creamy Salsa Dressing
1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
1 Tablespoon sour cream
1/4 cup prepared salsa (one made with garlic, chiles and cilantro preferable)
dash of taco seasoning, optional2 tablespoons fresh lime juice or red wine vinegar
1 medium head romaine lettuce, shredded
1 ripe avocado, peeled and diced
1 large beefsteak tomato, halved, seeded and diced (or 1 cup halved grape or cherry tomatoes)
1 cup fresh corn kernels, or frozen kernels, thawed
4 ounces Monterey pepper Jack cheese, diced
Corn tortilla chips, optional, crumbled
1.Process Hellmann's® or Best Foods® Real Mayonnaise, sour cream, salsa, optional taco seasoning and lime juice in blender until smooth. Can also use an immersion blender or food processor. Season, if desired, with salt and pepper.
2.Arrange lettuce in large bowl and toss with 1/2 of the dressing. Gently toss in remaining ingredients except corn chips. Drizzle with remaining dressing (do not have to use it all), then top with corn chips.
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