ensalada mexicana

It’s funny how your tastes change as you get older.

Maybe I mean preferences instead of tastes. I guess I’m not really talking about whether or not something tastes good, but instead what I want to eat for a meal.

For instance, I learned to eat salads about 10 years ago and I actually like the taste of most of them, but I have never preferred having salad for dinner until about a year ago.

Anyway, its not a regular occurrence but every now and then I enjoy having a big salad for dinner.  This one, topped with fried pork and chipotle Ranch dressing, is one such example.

Obviously I’m pretty much the picture of health, friends.

Ensalada Mexicana

1 head Romaine lettuce
16 oz. Mixed greens
3-4 ears corn, cut off the cob
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 pint mushrooms, sliced
1 can black beans, drained
2 avocados, sliced
1 tbsp. cilantro, chopped
1 lb. carnitas or roasted chicken
1 pkg. Ranch dressing mix
3 chipotles chiles in adobo
1/2 c. buttermilk
1 c. Greek yogurt

In a food processor, grind the chipotle chiles to a paste.  Remove to a bowl and mix with the Ranch dressing packet, buttermilk and Greek yogurt.  Whisk until smooth then refrigerate until ready to use.

Tear the Romaine lettuce and mixed greens into bite-sized pieces.  Rinse and dry.  Place in a large bowl and set aside.

In a large skillet, heat 1 tbsp. olive oil.  Sauté the corn, bell peppers and mushrooms until softened and slightly caramelized.  Remove from heat.

To layer the salad, make a bed of Romaine lettuce and mixed greens.  Top with the corn, bell peppers, mushrooms, black beans, avocados and meat.  Drizzle with the chipotle ranch dressing and sprinkle with cilantro.