mexican fiesta salad with cilantro lime vinaigrette

I've been on a total salad kick lately and I'm trying to go with it because it doesn't come around very often. Every week for the past month I have craved this grilled chicken mexican salad from one of my favorite mexican restaurants. After eating way too many chips and salsa and ordering this salad more times than I'd like to admit, I decided I had to start making this salad at home. It really is one of my favorite salads ever and it's made with the simplest ingredients. You can spice this salad up with some roasted jalapenos or use the cilantro lime vinaigrette to marinate chicken or shrimp.

And if you are anything like me and want to make leftovers out of everything in sight, you can save an opened avocado for later if you leave the pit in the unused half. To save guacamole, throw the avocado pit in the bowl and store the guacamole or unused avocado in an airtight container.

Mexican Fiesta Salad with Cilantro Lime Vinaigrette
makes 4 salads

for the salad
1 head of lettuce
1 c. pico de gallo (store bought or homemade)
1 c. queso fresco, crumbled
1/2 red onion, diced
avocado

cilantro lime vinaigrette
1 c. packed cilantro
1/4 c. extra-virgin olive oil
1/4 c. lime juice
1/4 c. orange juice
1 tbsp honey
1 garlic clove, minced
pinch of salt and pepper

Blend or puree cilantro, olive oil, lime juice, orange juice, garlic, salt and pepper together in a blender or food processor.

Toss lettuce, pico de gallo, queso fresco, red onion, avocado and dressing together.

arugula salad with grapes, fennel, blue cheese & pecans

This is a recipe that has been tried and tested in my family. Since my birthday was this past Friday, I requested this salad be part of dinner because I love it that much (and the options were limitless). The thing about this salad, you can't skip out on any of the ingredients! This salad can be served with or without the puff pastry crust. Cook's Illustrated didn't include the puff pastry crust in their recipe but I think it is a great addition and pie crust or a pizza dough rolled out very thinly would work too!

Arugula Salad with Grapes, Fennel, Blue Cheese & Pecans
Recipe from Cooks Illustrated

4 tsp apricot jam
3 tbsp white wine vinegar
1 tbsp extra- virgin olive oil
1 small shallot, minced very fine (1 tbsp)
1/2 fennel bulb (about 1 cup), cored and trimmed and sliced thin
1/4 c. of fronds (green leafy part of fennel)
8 c. of baby arugula
1 c. of red seedless grapes
3/4 c. gorgonzola or blue cheese, crumbled
1/2 c. chopped pecans, toasted
craisins (optional)
1/2 puff pastry sheet, thawed and rolled thin

Roll out 1/2 of the puff pastry dough and poke holes in it with a fork. Bake at 400°F for 20-25 minutes until golden brown and let cool. 

Whisk jam, vinegar, oil, shallot, salt, pepper in bowl. Toss fennel with this vinaigrette and let stand for 15 minutes. Add arugula, fennel fronds and grapes and toss together. Lay salad onto puff pastry and then sprinkle toasted pecans, cheese crumbles and craisins on top.