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Ensalada De La Casa from San Angel Inn, Epcot


12 oz. green lettuce mix
1 small j���ma, peeled and cut into strips
1 small can of cactus strips
1/2 lb. cherry tomatoes, cut in half
1/2 of a small red onion, cut into slices
1/2 of a red bell pepper, cut into slices
1/4 cup shredded Monterey Jack cheese
1 avocado, peeled and cut into slices
House ranch dressing:
1/2 cup mayonnaise
1/4 cup each: sour cream and buttermilk
1/2 tsp Worcestershire sauce
1 tsp each:
lemon juice, white vinegar and freshly minced garlic
1/2 tsp salt
1 tsp sugar
1/8 tsp each: ground cumin, pepper, tarragon, ground oregano and ground basil
1 tsp each chopped: fresh parsley and chipotle pepper
3 tsp cilantro
Milk as needed

Yield: 4 servings


For dressing, combine all liquid ingredients in a bowl, whipping at medium speed until smooth. Add dry ingredients and mix well (you may add milk to obtain desired texture). Refrigerate until ready to serve.

In bowl, toss salad ingredients. Add dressing to taste.



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