Mexican Chopped Salad with Cumin Vinaigrette

Last year I was lucky enough to be invited by Frigidaire, to go to Hollywood with my kids, so we could be a part of an event hosted by Jennifer Garner for Save the Children to kick off their Kids’ (good-for-you) Cooking Academy campaign.  It was a fantastic experience that my whole family enjoyed and still talk about – you can see the pictures from our trip here.  Anyway, while we were there, the kids made a terrific Mexican Chopped Salad with a Cumin Vinaigrette that was so delicious – both of my kids LOVED it.  I recently came across the recipe we were given by Chef Mary Sue Millikan and decided to make it again for dinner.  I adapted it a bit to use what I had on hand and it turned out delicious!  If you like cumin this vinaigrette will make you very happy.  I really loved this salad and vinaigrette combination… it was so good!  I served this chopped salad with the Cilantro-Lime Marinated Flank Steak and it was a terrific meal.

Side Note:  I have been nominated for the Top 25 Foodie Moms for 2012 on Circle of Moms!  Please feel free to vote for me here if you want (no pressure).  Thanks for your support!!!

Place the whole cumin seeds in a dry skillet over medium heat.  Cook, stirring often, until fragrant and toasted, about 3 minutes.  Place into a small shallow dish and add the canola oil, olive oil, red wine vinegar, honey, sea salt, and freshly cracked pepper, to taste.  Blend with an immersion blender until thoroughly combined and the cumin seeds are crushed, about 3-4 minutes.  Set aside for flavors to mingle, until ready to use.

Toss together in a large bowl the chopped lettuce, tomatoes, green onions, poblano pepper, bell pepper, avocado, garbanzo beans, pepitas, corn, avocado, cilantro, crushed tortilla strips, and the cotija cheese together in a bowl.  Drizzle the cumin vinaigrette on top of the salad, to taste, then toss to coat evenly.  Serve immediately.  Enjoy.

 

Print
Print
Save
Save

Mexican Chopped Salad with Cumin Vinaigrette

Yield: 4

Prep Time: 10 minutes

Total Time: 15 minutes

Ingredients:

Cumin Vinaigrette:

1/2 tbsp cumin seeds, toasted
3 tbsp canola oil
1 tbsp olive oil
2 1/2 tbsp red wine vinegar
1/2 tbsp honey
Sea salt and freshly cracked pepper, to taste

Salad:

Romaine lettuce, finely chopped
Several grape tomatoes, diced
1 green onion, diced
1/2 small poblano pepper, diced
4 small baby bell peppers, diced
1 avocado, diced
1/4 cup garbanzo beans
2 tbsp toasted pepitas
1/4 cup of frozen corn, thawed
2 tbsp fresh cilantro
1/4 cup of tortilla chips, crushed
Cotija cheese, diced

Directions:

Place the whole cumin seeds in a dry skillet over medium heat. Cook, stirring often, until fragrant and toasted, about 3 minutes. Place into a small shallow dish and add the canola oil, olive oil, red wine vinegar, honey, sea salt, and freshly cracked pepper, to taste. Blend with an immersion blender until thoroughly combined and the cumin seeds are crushed, about 3-4 minutes. Set aside for flavors to mingle, until ready to use.

Toss together in a large bowl the chopped lettuce, tomatoes, green onions, poblano pepper, bell pepper, avocado, garbanzo beans, pepitas, corn, avocado, cilantro, crushed tortilla strips, and the cotija cheese together in a bowl. Drizzle the cumin vinaigrette on top of the salad, to taste, then toss to coat evenly. Serve immediately. Enjoy.

Adapted recipe by For the Love of Cooking
Original recipe by Mary Sue Millikan

  Pin It

27 Responses to “Mexican Chopped Salad with Cumin Vinaigrette”

  1. 1

    The Duo Dishes — May 10, 2012 @ 9:53 pm

    Great summery salad. That’d be perfect with a little cotija cheese. It’s one of our favorite Mexican cheeses!

    [Reply]

  2. 2

    For the Love of Cooking » Mexican Chopped Salad with Cumin … | Organic Rapeseed Oil — May 10, 2012 @ 11:07 pm

    [...] blender until thoroughly combined and the cumin seeds are … … Read the original post: For the Love of Cooking » Mexican Chopped Salad with Cumin … ← Aerobic Exercise, Effective Meizitang Is Considered the Most [...]

  3. 3

    Jacqueline — May 11, 2012 @ 4:20 am

    I love the sound of your dressing and the alad looks very appealing too. I am thinking the dressing might be nice with roast vegetables and quinoa.
    Gave up on circle of mons ages ago, I found it clunky to use. Good luck with the vote. I will go have a look x

    [Reply]

  4. 4

    Kim in MD — May 11, 2012 @ 5:51 am

    I have been anticipating this recipe since you mentioned it, Pam! I am going to a BBQ tomorrow and plan to take a chopped salad- how did you know? ;-) I served your Italian Chopped Salad at a BBQ last month, and it was a huge hit! I wanted to change up the flavors for the party tomorrow, since it’s basically the same crowd. I spent several hours yesterday searching the web for Mexican Chopped Salad recipes. I was going to make up my own recipe based on several recipes that I found, but now I am going to make this salad! Your timing posting this recipe today couldn’t be better for me. Have I ever told you how AWESOME you are? Thanks, Pam! :-)

    [Reply]

  5. 5

    Kim in MD — May 11, 2012 @ 5:56 am

    Ooops…I was so excited about the salad recipe that I forgot to say I voted for you again, and will vote everyday until the contest deadline! Your blog is the best, Pam!

    [Reply]

  6. 6

    Georgia @ The Comfort of Cooking — May 11, 2012 @ 7:49 am

    This salad looks so delicious, Pam! I’m always looking for something similar to serve with a spicy grilled chicken and this is perfect. Thanks for sharing! Have a great weekend with your family!

    [Reply]

  7. 7

    Honey What's Cooking — May 11, 2012 @ 9:30 am

    delicious, healthy, and Mexican is my kinda meal. Looks so good. I would also add grilled shrimp, so yummy!

    [Reply]

  8. 8

    Rhonda (@diningalone) — May 11, 2012 @ 10:20 am

    My husband would totally eat this and I adore cumin, one of my favorites. I have pinned this for later!

    [Reply]

  9. 9

    Marjie — May 11, 2012 @ 10:51 am

    It looks like a great salad!
    I hope you win, because you are a great blogger and a great mom!

    [Reply]

  10. 10

    Carol @ Always Thyme to Cook — May 11, 2012 @ 12:01 pm

    Looks amazing, I love the Mexican flavors in the salad!

    [Reply]

  11. 11

    Jennifer — May 11, 2012 @ 7:03 pm

    Looks delicious. Nice, bright, summer salad.

    [Reply]

  12. 12

    Words Of Deliciousness — May 11, 2012 @ 8:56 pm

    I love this salad and the vinaigrette. I eat a lot of salads so I would love to try this.

    [Reply]

  13. 13

    Chung-Ah | Damn Delicious — May 11, 2012 @ 11:35 pm

    Wow, Pam, this salad is packed with such fun goodies! And that cumin vinaigrette sounds divine!

    [Reply]

  14. 14

    Angie@Angie's Recipes — May 12, 2012 @ 3:46 am

    The dressing sounds so good and it pairs so well with this colourful and fresh salad.

    [Reply]

  15. 15

    Larry — May 12, 2012 @ 4:51 am

    This sounds delicious Pam and I’m impressed you had all that stuff on hand. I always notice but don’t believe I’ve ever commented that I really like the way you post pics of your ingredients.

    [Reply]

  16. 16

    Shawn @ I Wash...You Dry — May 12, 2012 @ 9:44 am

    I love chopped salads! That looks so good! And how awesome to get to travel to Hollywood with your kids! Sounds fun!

    [Reply]

  17. 17

    Andrea@WellnessNotes — May 12, 2012 @ 10:22 am

    I have never used cumin in a salad dressing. Beautiful salad! All the flavors sound great!

    [Reply]

  18. 18

    waqas — May 12, 2012 @ 12:35 pm

    Wow So delicious…like it

    [Reply]

  19. 19

    grace — May 12, 2012 @ 12:53 pm

    this is by far the finest chopped salad ive ever seen–i love that vinaigrette! the ingredients in mexican foods get me every time.

    [Reply]

  20. 20

    Joanne — May 12, 2012 @ 5:05 pm

    I can’t get enough of cumin and eat it as often as possible! Love how prominent it is in this vinaigrette!

    [Reply]

  21. 21

    Kerstin — May 13, 2012 @ 12:07 pm

    I love cumin, so I’m very intrigued by the cumin vinaigrette – sounds great!

    [Reply]

  22. 22

    gloria — May 13, 2012 @ 1:38 pm

    Dear Pam Have a nice day have a happy mom day!!!

    [Reply]

  23. 23

    Kim in MD — May 14, 2012 @ 5:02 am

    Pam- this salad was AMAZING and huge hit at the BBQ on Saturday! Gorgeous and delicious…thanks for sharing this recipe!

    [Reply]

  24. 24

    Sarah — May 14, 2012 @ 5:33 pm

    Made the dressing tonight and it was a hit!
    I used black beans instead of garbanzos and substituted sweet peppers for poblano.
    It was so good! Thanks!

    [Reply]

  25. 25

    Angela @ AnotherBitePlease — July 24, 2012 @ 11:07 am

    Just made this last night for dinner and it was so delicious – loved the salad dressing. I doubled recipe so I would have extra!!!

    [Reply]

  26. 26

    Chopped Mexican Salad with Cumin Vinaigrette « Another Bite Please — July 24, 2012 @ 3:52 pm

    [...] recipe adapted from For the Love of Cooking [...]

  27. 27

    Eleanor — December 15, 2012 @ 10:53 am

    Made this salad yesterday and it was delicious. Used one ear of corn instead of the frozen. Remove kernels from cob and cooked them over medium heat (do not use any oil) and toasted until lightly browned. Omitted the garbanzo beans and pepitas. Used cool ranch tortillas chips. Great salad, great flavors.

    [Reply]

Leave a Comment