Salads

Serves 4

• About 5 loosely packed cups assorted salad greens, such as a combination of torn romaine leaves and baby arugula
• 3/4 cup oil vegetable oil, olive oil or a mixture of the two
• 1/2 cup Frontera Jalapeño-Cilantro or Frontera Tomatillo Salsa
• 2 tablespoons fresh lime juice
• 1/4  cup chopped cilantro, plus more for garnish
• 1 small red onion, thinly sliced
• 1/4  cup crumbled Mexican queso fresco, mild feta or romano cheese, optional

1. Rinse the salad greens and spin dry in a salad spinner or pat dry with clean towels. Place in a plastic bag and refrigerate to crisp.
2. Combine the oil, salsa and lime juice in a blender jar or food processor.  Process until smooth.  Pour into a jar and stir in the cilantro. Taste and season with salt.
3. Thoroughly rinse the onion under running water; shake dry. Mix the salad greens and the onion a large bowl.  Shake the dressing to combine thoroughly, then drizzle on about 1/3 cup. (Cover and refrigerate the remaining dressing for another salad.)  Toss to combine.  Sprinkle with optional cheese, additional cilantro, and serve.