Ensalada Mexicana With Picoso Dressing

• 6 -8 cups romaine lettuce or 6 -8 cups mixed greens, washed, dried and torn
• 5 -6 yellow cherry tomatoes or 5 -6 cherry tomatoes, cut in half
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 small lemon cucumber, thinly sliced
• 1 small red onion, sliced and rings separated
• 1/2 cup cubed queso blanco or 1/2 cup cubed monterey jack cheese
• 1 cup tortilla chips, crumbled (read *NOTE)
• fresh ground black pepper
• Picoso Dressing
• 1/2 cup grapeseed oil
• 3 tablespoons sugar
• 1/4 cup apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon spanish smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin powder
• 1 pinch freshly grated allspice
• 1/4 teaspoon dried Mexican oregano
• 1/4 cup chili sauce
• 1 tablespoon fresh lemon juice

1. *NOTE: You can use store bought tortilla chips or as I did, prepare your own. Using either corn or flour tortillas, cut up into thin strips and bake on a cookie sheet at 350 degrees for about 12-15 minutes or until toasted and crunchy. Set aside to cool.
2. SALAD DRESSING: In a non-reactive bowl combine all the ingredients and using an immersion blender, mix well. Whisk salad dressing before serving.
3. SALAD: In a large bowl combine the salad ingredients. Toss with a little bit of the dressing to coat.
4. Sprinkle tortilla chips on top to garnish. Grate some freshly ground black pepper on top.
5. Serve the remaining salad dressing on the side.

romaine lettuce, yellow cherry tomatoes, red kidney beans, lemon cucumber, red onion, queso blanco, tortilla chips, fresh ground black pepper, dressing, grapeseed oil, sugar, apple cider vinegar, salt, mustard, spanish smoked paprika, chili powder, cumin powder, allspice, oregano, chili sauce, lemon juice

Taken from www.food.com/recipe/ensalada-mexicana-with-picoso-dressing-166564 (may not work)