Santa Fe Salad With Chile Pasado Dressing

• 12 ounce dried chili, pasado reconstituted to make about 1/2 cup, chopped
• 14 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 14 teaspoon sugar
• 1 teaspoon chopped fresh cilantro
• 14 teaspoon ground cumin
• 12 cup jicama, diced or 12 cup substitute green apple
• 4 green onions, chopped, including the green part
• 2 chopped red ripe tomatoes
• mixed salad green (radicchio, butter, and red leaf lettuce)
• 14 cup nuts (pinon nuts, walnuts or sunflower seeds)
• 12 cup corn (optional)

1. To Reconstitute Peppers:.
2. To reconstitute the pods, place them in a pot of boiling water for 1 minute.
3. Remove from the heat and let stand for five minutes.
4. Remove from the water and drain.
5. Dessing:.
6. Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.
7. To make the salad:
8. Combine the jicama, onions, tomatoes, and salad greens.
9. Toss with the dressing, top with the nuts, and serve.
10. Heat Scale: Medium.

pasado, mayonnaise, sour cream, olive oil, lime juice, garlic, sugar, fresh cilantro, ground cumin, jicama, green onions, red ripe tomatoes, mixed salad green, nuts, corn

Taken from www.food.com/recipe/santa-fe-salad-with-chile-pasado-dressing-249476 (may not work)