Mexican Picnic Salad with Lime Vinaigrette

5 pint-sized wide-mouth glass canning jars, with lids

3 tbsp. fresh squeezed lime juice

6 tbsp. Kowalski's Extra Virgin Olive Oil, plus some for grilling

1 tsp. sugar

1/2 tsp. kosher salt

1/4 tsp. Kowalski's Coarse Ground Black Pepper

1 jalapeño pepper, seeded and finely chopped

2 tbsp. finely chopped red pepper

2 tbsp. finely chopped fresh cilantro

1/2 pineapple, peeled, cored and cut crosswise into 4 (1/2") slices

2 cups finely shredded romaine lettuce

1 cup frozen corn kernels, thawed and drained

1 cup canned black beans, rinsed and drained

1/4 cup chopped jicama, in matchstick-shaped pieces

1/4 cup thinly sliced red onion

1/2 pt. grape tomatoes, halved

1/2 cup crumbled Cotija cheese (optional)

In one jar, combine lime juice, oil, sugar, salt and pepper; screw lid on tightly and shake vigorously to blend. Set aside. In a small bowl, mix jalapeño, red pepper and cilantro; set aside. Brush pineapple with oil; grill pineapple over direct heat on grill preheated to medium until pineapple is soft but not falling apart (about 10 min. total), turning once. Chop pineapple; set aside. In each of the remaining 4 glass canning jars, layer an equal amount of lettuce, corn, beans, jicama, grilled pineapple, red onion, tomatoes, cheese and pepper mixture. Shake dressing thoroughly to combine. Drizzle about 2 tbsp. dressing on top of each salad; screw lids on tightly and shake to toss. Pour onto a plate or eat from the jar.

Note: Salad jars are easy to tote to a picnic. Screw the tops on the jars and take them in a cooler with the jar of dressing. When you're ready to eat, dress salad. No trash to throw away!



sumber dari: https://www.kowalskis.com/recipe