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Tossed Mexican Salad with Bloody Mary Vinaigrette
Chef:
Adam Cutsinger		  

Food Mood:
Vegetarian		  

Cuisine:
Regional American		  

Description
Toss with Bloody Mary Vinaigrette

Servings:
 

Ingredients
6 cups green leaf lettuce, chopped
4 cups spinach, chopped
1 cup celery, sliced
1/2 cup red onion, diced large
1 cup English cucumber, sliced
1 cup yellow or red bell pepper, chopped
1/2 cup carrot, grated
1/2 cup radishes, sliced
zest from a lemon
1/2 cup corn
1/2 cup black olives, chopped
2 corn tortillas, cut into strips, fried, for garnish
chives and/or dill, chopped or whole, for garnish

Method
Stack the cut vegetables according to size and color, as looks pretty, in a large bowl, with the greens on the bottom and the smaller pieces arranged on top.

 

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