Mixed Green Salad with Warm Chorizo Vinaigrette
by V & V Supremo Foods, Inc.
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11
ingredients
The flavors of fresh mango and jicama come together in this scrumptious salad. Coated with a warm chorizo vinaigrette.
Ingredients
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1 tsp. vegetable oil
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½ Cup whole frozen corn kernels, seared
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1- 5 oz. spring mix, lettuce blend
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½ Cup cherry tomatoes cut in halves
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½ Cup jarred roasted red pepper strips, drained
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½ Cup jicama, washed, peeled and cut into strips
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½ Cup canned black beans, rinsed, drained
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½ Cup mango, washed, peeled and cut into strips
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½ Cup tortilla strips, from 3.5 oz. bag
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½ Cup warm chorizo vinaigrette
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1 Cup Sierra® Brand Cotija Cheese from V&V SUPREMO® (approximately 4 wt. oz.), shaved
3 Steps to complete
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1Heat vegetable oil in a large skillet over medium-high heat for 3 minutes. Add corn and let it sit for 1 minute or until the corn starts to brown, and pop. Stir once and cook for 30 seconds. Remove from the pan and set aside to cool.
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2In a large salad bowl, combine spring mix, corn, tomatoes, red peppers, jicama, black beans, mango, and tortilla strips. Mix gently until well combined.
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3Slightly warm the chorizo vinaigrette, add to the bowl and toss with the rest of the salad. Divide salad into 4 equal portions and top each serving with ¼ cup shaved Sierra® Brand Cotija Cheese from V&V SUPREMO®. Enjoy!
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