This large salad is a meal on its own. I've received lots of requests for the recipe. To serve, I layer the following: warm tortilla (optional), romaine or spring mix lettuce, sweet lime rice, black beans, and carmelized onions; top with guacamole, salsa, shredded cheese, cilantro, and tomatillo dressing. (The toppings are optional, except the dressing. That's what makes the salad.) Here are the recipes for the layers.
SWEET LIME RICE
To one cup of jasmine or basmati rice add 1 T. sugar, about 1 t. of lime juice, and 2 c. of water. Cook as usual.
BLACK BEANS
1 can black beans, rinsed and drained--Rinsing the beans helps to prevent gaseous problems. You could also boil or pressure cook 1 c. of dry beans (then rinse before adding the salsa).
1/3 to 1/2 c. salsa--I just dump enough in to keep a thick consistency.
Salt if desired--The salsa usually has enough salt that I don't need to add any.
Mix it all up and warm in a saucepan.
CARMELIZED ONIONS
Chop one onion and saute in a little oil until carmelized. I like mine a little brown. If you use sweet onions (vidalia, walla walla, etc.), you won't need to sweeten them. Otherwise, add 1 T. of honey while sauteing.
CREAMY TOMATILLO SALAD DRESSING
In a blender, puree the following until creamy:
3 fresh tomatillos, cut into quarters
Juice of 1/2 lime--about 1 1/2 teaspoons
1/2 c. buttermilk (I've used milk, and the lime juice curdles it just fine)
1/2 c. mayonnaise
1/2 c. sour cream
1 package of dry Ranch Buttermilk dressing mix
1 c. fresh cilantro (about one bunch)
5 stalks green onions
2 cloves garlic, minced or crushed
1/2 t. salt
This is enough food to feed my whole family (2 adults, 5 children). The dressing makes enough for three meals, or it's great on quesadillas. I like to use the leftover beans and onions with the dressing (and plenty of cheese) in a quesadilla grilled until crispy. With sweet potato fries, you have another great meal. Enjoy!
