Our Mexican food fest continues. This Mexican Chopped Salad will be the perfect light accompaniment to the Smoky Chipotle Nachos and other richer dishes we’ll be serving at my husband’s little birthday soirée this weekend.
With food, little details can make a big difference. For example, I think ice-cream tastes better out of the carton than in a bowl. Certain drinks are better with a straw, and there’s no arguing that rice that sticks to the sides of the pan really is better than the rest. Finally, chopping your salad ingredients (all approximately the same size) makes for a very different salad. Just ask my friend Billy. He’s a chopped salad connoisseur. Really! He says, “Everything should fit on the fork. A little bit of every ingredient at once — that’s the beauty of it.” (Billy requests that all his salads be chopped at restaurants — even if they aren’t meant to be. I love it!)
Okay, to toot my own horn a little, this salad is really fantastic! (Truth is, I wouldn’t share a recipe that I don’t think is fantastic.) And I must say, this dressing might be the best I’ve ever created. You’ve probably noticed by now how much I love smoky, spicy, sweet combinations!