Layered Southwestern Salad
1/3 C. chopped fresh cilantro
1/2 C. lime juice
1/2 C. olive oil
1/2 C. sour cream
1 t. sugar
1/2 t. salt
1/2 t. pepper
1 (16-ounce) package romaine lettuce, shredded
5 plum tomatoes, chopped
1 (15-ounce) can black beans, rinsed and drained
1 small purple onion, chopped
1 (8-ounce) package shredded Mexican 4-cheese blend
1 (15-ounce) can whole kernel corn with red and green peppers, drained
1 (6-ounce) can sliced ripe olives, drained
2 C. crushed tortilla chips
Garnish: fresh cilantro leaves
Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving, and gently toss. Garnish, if desired, and serve immediately.
Yield: 8 to 10 servings.