Salsa Verde Salad

• 3 tomatillos husked, quartered
• cilantro cup, lightly packed
• 5 tablespoons fresh lime juice
• 1 teaspoon chili chopped jalapeno
• 1 garlic clove peeled
• 6 tablespoons vegetable oil
• salt
• pepper
• 2 1/2 cups romaine lettuce chopped
• 2 cups green cabbage chopped
• 3/4 cup tomatoes chopped seeded, drain in colander
• 3/4 cup purple cabbage chopped
• 3/4 cup frozen corn kernels or fresh
• 1 avocado pitted, peeled, diced
• 1/4 cup feta cheese crumbled
• 1 cup fresh cilantro
• 1/2 cup green onions finely chopped

1. Puree well in a blender first 6 ingredients.
2. Season with salt and fresh ground pepper to taste.
3. Refrigerate until ready to use.
4. Will keep up to three days.

cilantro, lime juice, garlic, vegetable oil, salt, pepper, romaine lettuce, green cabbage, tomatoes, purple cabbage, frozen corn kernels, avocado, feta cheese, fresh cilantro, green onions

Taken from www.yummly.com/recipe/Salsa-Verde-Salad-1670830 (may not work)