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Layered Mexican Salad with Salsa Dressing

Ingredients:

6 cups shredded head lettuce
1/3 cup diced onion
12 oz can kernel corn, drained
1 green pepper, roasted, peeled and chopped
2 tomatoes, diced
1/2 cup shredded cheddar cheese
1/2 cup crushed corn chips

Salsa Dressing
1/2 cup salsa
1/3 cup water
2 tbsp canola oil
2 tbsp lime juice
1 tbsp minced cilantro
1 clove garlic, crushed

Directions:

To prepare dressing: combine salsa, water, canola oil, lime juice, cilantro, sugar and garlic in container with tight-fitting lid. Shake well.
Line a large serving platter with shredded lettuce. Layer onion, corn, roasted green pepper and tomatoes. Drizzle dressing over salad and top with cheese and corn chips.
To roast pepper: Arrange oven rack so that green pepper will sit about 3 to 4 inches below broiler. Place pepper on oven rack; broil until skin blisters and turns black. Keep rotating until all sides are done. Remove with tongs. Put in paper bag to sweat. When cool enough to handle, peel off skin.

6 servings

Recipe compliments of Canola Info