STEAK SALAD WITH CHIPOTLE DRESSING

Ingredients

• 12 cups shredded iceberg lettuce or butter lettuce leaves
• 1 ripe avocado, halved, pitted, peeled and cubed or sliced
• 4 cups julienned or sliced barbecued steak or cooked roast beef
• 1 cup shredded cheddar cheese
• 1 cup broken blue corn tortilla chips
• 2 medium tomatoes, cut into wedges or 1 cup cherry tomatoes, halved
• Chipotle Dressing*

Directions

1. Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.

Ingredients

• 1/2 cup light sour cream
• 1/4 cup fresh lime juice
• 1 tbsp Dijon mustard
• 1 tbsp liquid honey
• 2 tsp finely chopped canned chipotle peppers in adobo sauce
• 2 cloves garlic, crushed
• 1/2 tsp ground cumin
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 1/4 cup chopped fresh cilantro

Yield: Makes about 3/4 cup.

Directions

1. Whisk together all ingredients except cilantro in a small bowl until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.