Layered Mexican Salad

Layered Mexican Salad
Layered Mexican Salad might be Head to the store and pick up salt, kernel corn, lime peel, and a few other things to make it today. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

1
In medium bowl, layer lettuce, bell pepper, 1 1/4 cups of the salsa and the corn. Top with remaining 3/4 cup salsa and the avocado.
Ingredients you will need
Bell PepperBell Pepper
AvocadoAvocado
LettuceLettuce
SalsaSalsa
CornCorn
Equipment you will use
BowlBowl
2
In food processor or blender, process all vinaigrette ingredients except oil until mixed. Gradually pour in oil, processing until thick.
Ingredients you will need
VinaigretteVinaigrette
Cooking OilCooking Oil
Equipment you will use
Food ProcessorFood Processor
BlenderBlender
3
Serve vinaigrette with salad.
Ingredients you will need
VinaigretteVinaigrette

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Buena Vista Chateau Buena Vista Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 39 dollars per bottle.
Buena Vista Chateau Buena Vista Pinot Noir
Buena Vista Chateau Buena Vista Pinot Noir
Aromas of black tea and cardamon are layered by notes of blueberry and blackberry. Fresh flavors of cranberry, plum and orange peel provide lively savory notes with a touch of mineral and cardamon. This is a rich and full-bodied Pinot Noir with balanced acidity and a finely textured finish. 
DifficultyNormal
Ready In15 m.
Servings6
Health Score2
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