Earl’s Kopycat Santa Fe Salad
 
 
Ingredients
Salad
  • 2 small corn tortillas
  • vegetable oil for deep frying
  • (or buy prepackaged crunchy tortilla salad topping)
  • 7-8 cups each mixed greens and chopped Romaine lettuce
  • 1 cup fresh dates, chopped
  • 1 cob corn (or 3/4 cup corn kernels)
  • vegetable oil
  • 14 oz can (398 ml) black beans, well rinsed and well drained
  • 1 avocado
  • 3/4 cup feta cheese
  • 1/4 cup chopped roasted peanuts
Vinaigrette
  • 1/4 cup each: fresh peanuts, vegetable or peanut oil and fresh lime juice (2 limes)
  • 1/2 tbsp peanut butter
  • 1 tsp each sugar and soy sauce
  • 1 small clove garlic, pressed or finely chopped
  • 2 tbsp lime zest (2 limes)
Instructions
  1. Mix all salad ingredients and arrange on a platter or in a bowl.
  2. Cut the tortillas into thin strips. Heat oil in a frying pan on medium high, add the strips in batches, remove when browned and drain on paper towel. Spread over the salad.
  3. Mix all vinaigrette ingredients and blend with an immersion blender, blender or food processor (I used a magic bullet).
  4. Toss the dressing and serve immediately. If making ahead, add the avocado at the last minute to avoid browning.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/09/17/fall-nesting/