Mexican Salad w/Avocado Dressing

I have eaten a terrific salad at On the Border Mexican Restaurant and ever since, I have tried making a salad to mimic that. Finally I found this Rachel Ray's recipe and I have tried adapting the recipe based on the ingredients that I have at home.

2-3 Roma tomatoes, chopped
1 Red Onion, chopped
1 Bunch Romaine Lettuce, Chopped
1/2 cup Mexican Cheese
1/2 of Avocado, cubed


1 ripe Avocado, chopped
Juice from 3 lemons
3 tbsps Cilantro Leaves, chopped
1 tsp salt
3 tbsps water
3 tbsps Extra virgin olive oil

Blend all the ingredients in a blender until smooth

To make the Salad-

Arrange the lettuce and layer the onions, tomatoes and avocado
Sprinkle cheese


Have fun,

Pomodoro Sauce

With my daughter asking me for Pasta almost every other night, I wanted to make Pomodoro sauce in the home, the semi home made version.

I adapted from Dave Lieberman's recipe

5 tablespoons Olive Oil
8 garlic cloves (The original recipe calls for 12)
6(28 ounce) cans chopped tomatoes
2 1/2 tsps sugar (I thought this made such a difference in the taste)
1 tsp Italian Seasoning
  • Heat the olive oil in a pan on medium heat
  • Add the garlic and cook till it is fragrant. Do not brown it, it gives you a bitter taste
  • Add the tomatoes and the Italian seasoning and simmer it for about 15 to 20 min
  • Add the sugar and season with salt
  • Serve over any cooked pasta


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