Ill 3 Forks Restaurant Salad Recipes

MEXICAN RESTAURANT SALAD

Steps:

• To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth.
• Refrigerate until ready to use.
• To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds.
• Toss continuously until the seeds are lightly toasted, about 3 minutes.
• Season to taste with salt and let cool.
• To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl.
• Season to taste with salt and pepper.
• Sprinkle the queso fresco and toasted pumpkin seeds over the salad.

CORNUCOPIA SALAD

Steps:

• Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.
• In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds.
• Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.