cenote chopped salad
Submitted by omshanti on August 12, 2007 - 6:58am
(3 votes)
Servings:
4 dinner sizedCenote is a underground lake and the name of our fave mexican resteraunt here in north county. I have to admit not going there since going raw as i was weak and didnt want to miss my favorite dishes, but we went last night and i had their chopped salad…and OMG! ill be having this at home this week for lunches
i used the ranch dressing recipe from this site as the chef at cinote said his dressing was a ranch mixed with chipoltle salsa
Ingredients:
1 head red cabbage, chop into thin strips
1 bunch broccoli, chop into small florets
3 large carrots,
jullienned
1 cup fresh corn off the cob
1 cup sprouted black beans
2 large tomatoes, chopped for salsa
1 sweet onion, same as
above
1 cup cilantro, same as above
1 tablespoon lime or more to taste
1 teaspoon salt to taste
1
tomatoe
1 red bell pepper
1 jalapeno, or less for less spice
1 cucumber
1 carrot
2
dates
1 lemon
½ olive oil
1 garlic clove
1 handful each of parsley, basil and dill, blended with last 9 ingredients
Preparation:
chop first 6 ingredients as your salad base, then chop next four ingredients for salsa fresca, then mix last ingredients for dressing throw the whole thing in a big bowl and mix well….then enjoy! I had been saladed out this week and last night couldnt face one more cucumber or one more lettuce nor could i face chopping! I think it tasted extra good cause i didnt have to make it!!!!
No responses to "cenote chopped salad"
1.
Sounds really good. I assume that you use 1/2 cup olive oil. Is that correct?
2.
This is very creative. I can't wait to try it. Thanks!