2579187832_ebf34cd5afTossed Mexican Salad

  • 6 cups green leaf lettuce, chopped
  • 4 cups spinach, chopped
  • 1 cup celery, sliced
  • ½ cup red onion, diced large
  • 1 cup English cucumber, sliced
  • 1 cup yellow or red bell pepper, chopped
  • ½ cup carrot, grated
  • ½ cup radishes, sliced
  • zest from a lemon
  • ½ cup corn
  • ½ 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.

Bloody Mary Vinaigrette
  • 2 ½ cups extra virgin olive oil
  • 1 cup cider vinegar
  • 3 cups tomato juice
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • 2 tablespoons hot pepper sauce
  • 3 tablespoons horseradish, grated or from a jar
Method: Blend the vinegar and tomato juice in a blender, then add all of the remaining ingredients except the oil. Pour the oil in a slow stream while the blender is spinning until the dressing becomes creamy. Toss and enjoy!

[Photo from nettsu via Flickr]