Ensalada Mexicana With Picoso Dressing - cooking recipe

Ingredients

6 -8 cups romaine lettuce or 6 -8 cups mixed greens, washed, dried and torn
5 -6 yellow cherry tomatoes or 5 -6 cherry tomatoes, cut in half
1 (15 ounce) can red kidney beans, drained and rinsed
1 small lemon cucumber, thinly sliced
1 small red onion, sliced and rings separated
1/2 cup cubed queso blanco or 1/2 cup cubed monterey jack cheese
1 cup tortilla chips, crumbled (read *NOTE)
fresh ground black pepper
Picoso Dressing
1/2 cup grapeseed oil
3 tablespoons sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon spanish smoked paprika
1 teaspoon chili powder
1/2 teaspoon cumin powder
1 pinch freshly grated allspice
1/4 teaspoon dried Mexican oregano
1/4 cup chili sauce
1 tablespoon fresh lemon juice

Preparation

*NOTE: You can use store bought tortilla chips or as I did, prepare your own. Using either corn or flour tortillas, cut up into thin strips and bake on a cookie sheet at 350 degrees for about 12-15 minutes or until toasted and crunchy. Set aside to cool.
SALAD DRESSING: In a non-reactive bowl combine all the ingredients and using an immersion blender, mix well. Whisk salad dressing before serving.
SALAD: In a large bowl combine the salad ingredients. Toss with a little bit of the dressing to coat.
Sprinkle tortilla chips on top to garnish. Grate some freshly ground black pepper on top.
Serve the remaining salad dressing on the side.