Party Salad

Margie Bruner - Glory Kitchenby: Margie Bruner, owner of Glory Kitchen
instagram: @glorykitchen

The next time you offer to bring the salad for a gathering of friends and family, surprise everyone with this bright and colorful bowl.  All of the veggie variety and the combination of flavors make this an eye-catcher when it is sitting on a buffet table waiting for guests to indulge.  This Mexican inspired salad is one that typically pleases everyone, even non-veggie loving guests because the tostada chips add a bit of sinfulness to the dish.  The key is to add in the tostada chips and dressing just before it is ready to serve so the chips and veggies stay fresh and crisp.  Your guests will request a repeat of this salad time and time again.

I haven’t included any ingredient measurements because this is a salad that is meant to be large or small.  Obviously, it works perfectly for a large crowd, however, if your group is smaller, chop only the ingredients according to your needs and save the rest for another day.  The dressing recipe will yield enough for a very large salad and more, so only use what you need and refrigerate the rest.  It can be used again later as a dipping sauce for raw veggies, to coat a chicken for roasting or drizzled into a wrap sandwich.

Basically, this salad involves a little bit of this, and a little bit of that so get creative and add in other veggies you love.  Hope this big bright bowl adds some pizazz to your next party!

Mexican Party Salad

serves as few or as many as you wish

Ingredients

    for the salad:
  • San Miguel nut & spice mix
  • iceberg lettuce, sliced very thin
  • brussels sprouts, sliced very thin
  • purple cabbage, sliced very thin
  • corn on the cob
  • carrots, julienned
  • red onion
  • fresh jalapeño pepper
  • canned black beans, rinsed
  • monterrey jack cheese, shredded
  • corn tostada chips
  • for the avocado dressing:
  • 2 teaspoons San Miguel nut & spice mix
  • ¼ cup olive oil
  • 2 limes, juiced
  • ½ avocado, ripe
  • 1 garlic clove
  • 2 slices pickled jalapeños
  • ¼ cup Greek yogurt
  • 4 tablespoons water, or more
  • 1 teaspoon salt
  • 1 tablespoon honey

Instructions

  1. Using a blender, combine all the ingredients for the dressing and blend together until it is smooth and creamy. Add more water (1 tablespoon at a time) if you prefer your dressing thinner, until you reach the right consistency. Pour the dressing into a glass jar with a lid and refrigerate. When you're ready to toss into the salad, make certain it has reached room temperature and shake well before pouring.
  2. Clean each ear of corn by removing the skin and the silks. Drizzle each cob with a bit of olive oil and using your hands, rub the cobs up and down to coat the corn all over lightly. Place on a sheet tray and sprinkle each cob with a pinch of salt. Place the cobs under the broiler and stand by to turn them as the tops begin to brown. Do not step away because they can burn very quickly under an oven broiler. Using tongs, rotate the corn a bit until the entire ear is slightly browned all around. Remove from the oven and let the corn cool completely. Once they have cooled, slice the kernels from the cob and place the corn kernels into a bowl.
  3. Depending upon how large you wish for your salad to be, slice the iceberg lettuce, slice the purple cabbage, slice the small brussels sprouts, julienne the carrots, chop the jalapeño into very small pieces, slice the red onion very thin and set all these veggies aside into their own bowls.
  4. Shred the monterrey jack cheese and set aside. You can do all of this prep work well before the party begins - just place each ingredient into a bowl or a ziplock baggie and store in the refrigerator until just before you need to serve your salad.
  5. Just before the guests arrive, assemble all of your ingredients into a very large serving bowl, sectioning out each ingredient so it displays nicely. If you are taking this to a party, cover it with plastic wrap and take with you pre-assembled (just like the photo) Don't forget to take the bag of chips and the pre-made dressing to toss in just before you are ready to serve!
  6. When you're guests are ready to eat, take a handful of tostada chips and crush them in between both hands to sprinkle over the top of the salad. Add dressing and toss everything together. Serve immediately so the chips and the lettuces stay crunchy.

Mexican Party Salad - Glory Kitchen
Mexican Party Salad - Glory Kitchen
Mexican Party Salad - Glory Kitchen
Mexican Party Salad - Glory Kitchen
Mexican Party Salad - Glory Kitchen