Salads

Serves 6 to 8

• 4 cups baby arugula lettuce
• 6 large, ripe heirloom tomatoes, sliced about 1/4 inch thick
• 8 ounces Mexican queso fresco or fresh mozzarella, sliced about 1/4-inch thick
• Salt
• 2-3 tablespoons chopped fresh cilantro

Avocado Cilantro Dressing:

• 1 ripe avocado, halved, pitted
• 1 pouch (4.5 ounces) Frontera Guacamole Mix or 1/2 cup Frontera Tomatillo Salsa
• 1/2 cup chopped fresh cilantro
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt

1. Arrange the arugula over the bottom of a large serving platter. Arrange the tomato and cheese slices in an alternating pattern on top of arugula. Sprinkle with a little salt and chopped cilantro. Refrigerate covered up to 1 hour.
2. For dressing, scoop avocado pulp into a blender or food processor. Add Guacamole Mix, cilantro, 1/2 cup water, oil and salt. Puree until smooth. Refrigerate covered up to 1 hour.
3. Serve salad drizzled generously with dressing. Serve with crusty sliced bread.