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.

 

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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