CINCO DE MAYO SALAD

CINCO DE MAYO SALAD

This fresh salad is the perfect base for any taco seasoned meat or vegetable depending on your diet. Add anything that sounds good and remove what you don’t like – make this your own! Serves 4.

INGREDIENTS:

Roasted Corn:
1 cup sweet corn
JF Spicy Salt, to taste
Olive oil
 
Roasted Cauliflower:
1 head cauliflower
JF Spicy Salt, to taste
Olive oil
1 tsp cumin
1 tsp chili powder
 
Cinco de Mayo Salad:
1 cup cabbage, finely sliced on the mandolin
2 cups red leaf lettuce, finely chopped
2 cups romaine lettuce, finely chopped
1 avocado, diced
1 tomato, diced
½ red onion, finely chopped
1 jalapeño, deseeded and diced
1 lime, juiced
JF Simple Mustard Vinaigrette
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste

PROCESS:

Roasted Corn and Cauliflower:
Preheat oven to 350º. Pour the corn onto a baking sheet. Drizzle with olive oil and JF Spicy Salt. Roast for 20 minutes or until browned on the edges. On a separate baking sheet, place the head of cauliflower chopped roughly into florets and drizzle with olive oil. Season with cumin, chili powder, and JF Spicy Salt. Convection roast the cauliflower for 20 minutes.
 
Cinco de Mayo Salad:
In large bowl, combine the red leaf lettuce, romaine lettuce, and cabbage. Place the roasted sweet corn and roasted cauliflower on top. If you are adding meat add it now. My JF Easiest Oven-Baked Chicken is what I served on this for Kevin and the kids. Add the avocado, tomato, red onion, and jalapeño to the salad. Dress the salad with my JF Simple Mustard Vinaigrette and the juice of 1 lime. Season with JF Spicy Salt to taste and fresh cracked black pepper.