Salsa Verde Salad

17 ingredients
4 steps

Ingredients

  • 3 tomatillos husked, quartered
  • cilantro cup, lightly packed
  • 5 tablespoons fresh lime juice
  • 1 teaspoon chili chopped jalapeno
  • 1 garlic clove peeled
  • 6 tablespoons vegetable oil
  • salt
  • pepper
  • 2 1/2 cups romaine lettuce chopped
  • 2 cups green cabbage chopped
  • 3/4 cup tomatoes chopped seeded, drain in colander
  • 3/4 cup purple cabbage chopped
  • 3/4 cup frozen corn kernels or fresh
  • 1 avocado pitted, peeled, diced
  • 1/4 cup feta cheese crumbled
  • 1 cup fresh cilantro
  • 1/2 cup green onions finely chopped

Directions

  1. 1
    Puree well in a blender first 6 ingredients.
  2. 2
    Season with salt and fresh ground pepper to taste.
  3. 3
    Refrigerate until ready to use.
  4. 4
    Will keep up to three days.

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