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For the dressing:

15 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
1 clove clove large garlic, minced
1 small avocado, peeled, pitted, chopped
4 Tbsp. liquid from canned jalapenos
6 green onions, chopped
salt to taste
1 Tbsp. apple cider vinegar

For the Salad

1 1/2 lbs. yukon gold or russet potatoes, peeled and quartered, held in cold water
8 large radishes, each cut into 8 pieces
2 ribs celery, sliced fine
1 medium red onion, diced
1/2 Cup chopped cilantro
2 oz. V&V SUPREMO® Queso Enchilado Cheese, crumbled

Method of Preparation

  1. Place potatoes in pot over medium heat with enough water to cover. Bring to a boil and add ½ tbsp. salt to water. Cook potatoes until just tender. A skewer or knife should pierce potato easily. Drain potatoes. Allow to cool. Cut into ¾ inch dice.
  2. Meanwhile, place all dressing ingredients in the blender. Blend well
    Place all salad ingredients except cheese in bowl, and toss well with dressing to taste. Chill salad for at least 2 hours.
  3. Serve salad on small plates with crumbled Enchilado cheese on top.

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