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Southwestern Salad

I prefer to make my own salad dressings. I don't care much for all the artificial ingredients that are found in bottled dressing and it is so simple to make them fresh. I found this salad dressing recipe in a book on traditional New Mexican food and culture. It is a little spicy, but not too hot at all when you put it on a cool salad made with fresh ingredients. You could also add cucumber and bell pepper, absolutely anything you like to eat on a salad.


-=[ Dressing ]=- 1/4 cup extra virgin olive oil 2 Tablespoons apple cider vinegar 2 teaspoons garlic powder 1 teaspoon ground red chile salt and pepper to taste
-=[ Salad ]=- 1 small head of lettuce 1 ripe Haas avocado 1/4 small sweet onion 1 tomato


The dressing takes a while for the flavors to mingle and bloom. Combine the olive oil, vinegar and spices in a small jar and shake well. Set aside for at least two hours, preferably five or six.

When you are ready for the salad, tear lettuce into bite sized pieces. Top with chopped onion, tomato and cubed or sliced avocado. Drizzle a little of the dressing on top right before serving.

Serves: 4
Olive_Oil Vinegar Lettuce Onions Avocado Tomato No-Cook

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.