Tossed Greens with Red Chile Dressing | Print |
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Serves 4

  • 3 /4 cup Frontera Guajillo Salsa
  • 1 /2 cup mayonnaise
  • 2 tablespoons sherry vinegar or wine vinegar
  • 2 tablespoons chopped fresh cilantro
  • 1/8 teaspoon salt
  • 6 cups torn or sliced salad greens (we recommend a mixture of romaine and watercress)
  • 1 small red onion, thinly sliced (optional)
  • 1 /2 cup crumbled Mexican queso fresco or feta cheese

 Combine the salsa, mayonnaise, vinegar, cilantro and salt in a blender; process to mix well. Toss the greens and optional onion with enough of the dressing to coat lightly. Serve right away sprinkled with the cheese. The remaining dressing will keep several days in the refrigerator.