South of the Border Chopped Salad Recipe
Toss together this South of the Border Chopped Salad recipe for a vibrant, refreshing dish you will make all season long. Try the full recipe today.
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Cooking tools:
- Oven
- Baking sheet
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Zip-top bag
- Airtight container
Ingredients
- 4 corn tortillas
- Vegetable oil
- Salt
- 2 limes, juiced
- 2 teaspoons Spice Mix, recipe follows
- 1/3 cup good olive oil
- 2 green onions, thinly sliced
- 1/2 head Romaine lettuce, shredded
- 1 can (15 ounce) garbanzo beans, drained and rinsed
- 1 cup ripe cherry tomatoes, halved
- 1 ripe avocado, diced
- 4 ounces queso fresco or feta, crumbled
- 1/2 cup cilantro leaves, chopped
- 2 teaspoons kosher salt
- 2 teaspoons ground chile powder
- 1 teaspoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
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