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   MSGID: 1:320/219@fidonet 5706330a   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chopped Salad w/Jalapeno-Ranch Dressing   
    Categories: Greens, Vegetables, Herbs, Chilies, Cheese   
         Yield: 5 servings   
       
   MMMMM--------------------------DRESSING-------------------------------   
       1/2 c  Buttermilk   
       1/2 c  Mayonnaise   
         3 lg Scallions; trimmed, fine   
              - chopped   
       1/3 c  Fine chopped fresh cilantro   
         2 tb Fine chopped, seeded   
              - jalapeno   
         1    Lime; zested   
       1/2 ts Onion powder   
       1/4 ts Garlic powder   
              Salt & black pepper   
      
   MMMMM---------------------------SALAD--------------------------------   
         3    Romaine hearts; trimmed, in   
              - bite-size pieces   
         3    Fresh ears of corn; shucked,   
              - kernels removed from cobs   
         8    Radishes; halved lengthwise;   
              - thin sliced in half-moons   
         2 lg Ripe avocados; pitted,   
              - diced   
         5    Scallions; trimmed, thin   
              - sliced at an angle   
       1/2 c  Crumbled Cotija or grated   
              - Parmesan   
         1 c  Chopped cilantro; leaves &   
              - tender stems   
         2 c  Crumbled lime tortilla chips   
              - (opt)   
       
     Prepare the dressing: In a large measuring cup, whisk   
     all of the dressing ingredients together to combine.   
     Season with ¾ teaspoon salt and 1/2 teaspoon pepper.   
     (Makes 1 1/4 cups. It will taste quite salty at this   
     point, and that is intentional. You want it to hold up   
     when tossed with a big pile of vegetables.)   
        
     In a large shallow bowl or platter, toss the romaine   
     with half of the following ingredients: corn, radishes,   
     avocado, sliced scallions, Cotija and cilantro. Season   
     to taste with salt and pepper. Add 1/2 cup dressing and   
     toss to coat. Season again with salt and pepper.   
        
     Top with the remaining corn, radishes, avocado,   
     scallions, Cotija and cilantro, scattering the garnishes   
     on top or arranging them in stripes or piles. Sprinkle   
     some crumbled tortilla chips on top, if using. Drizzle   
     the salad with an additional 1/4 cup dressing, and serve   
     immediately, serving any remaining dressing and   
     additional tortilla chips alongside.   
        
     By: Alexa Weibel   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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