Down Home Dish: Southwest Salad

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As many of you already know, Lori Brookshire’s cooking is anything but ordinary. Lori has been preparing meals for a family of five since she was in second grade, and now prepares meals at all NRS Arena events and clinics. Her experience and creativity in the kitchen leave you wanting more. While most arenas offer the typical concession menu, Lori likes to offer a variety of delicious, unique foods for our week night ropings, featuring one down home country dish each night. At our clinics, students receive six homemade from scratch meals, complete with two desserts every day. Try this refreshing salad recipe at home this summer.

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SOUTHWEST SALAD
Things you will need:
– shredded romaine lettuce
– 2 cans black beans rinsed
– 2 cups roasted kernel corn
– 1 medium diced red onion
– 2 diced avocado
– 1 fresh jalapeno seeded and finely diced
Dressing:
– Juice of 2 limes
– 1/3 cup vinegar
– 1 tsp salt
– 1/2 cup sugar
– 1 bundle of cilantro

Cut stems off to the bottom of leaves. Place all ingredients in food processor and puree.Add 1 cup of vegetable oil, run processor again till well blended.
Toss salad with dressing and serve.

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July 24, 2014 |

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