Seven Layer Salad with Creamy Salsa Vinaigrette
"The veggie amounts are based on a 96 ounce salad bowl (the bowl in the pictures). Scale up or down according to the size of your bowl...."
INGREDIENTS
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1/2 cup Greek yogurt or coconut milk
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1/2 cup your favorite mild or medium Salsa
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2 tablespoons mayonnaise or Earth Balance vegannaise
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2 tablespoons chopped fresh cilantro leaves
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1 tablespoon olive oil
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1 tablespoon apple cider vinegar
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1 heaping tablespoon chopped green onions
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1/2 teaspoon chili powder
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1/4 teaspoon salt
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1 to 2 heads romaine lettuce, roughly chopped
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1 can black beans, drained and rinsed
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1 medium red onion, sliced or chopped, your choice
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1/2 cup green olives, sliced
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3/4 cup corn kernels (thawed from frozen or fresh from the cob - no need to cook)
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1 avocado, pit removed, peeled and chopped
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1 orange bell pepper, chopped
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3 cups cherry tomatoes, halved or quartered (about 2 cups after slicing)
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1 tablespoon fresh cilantro, dill, and/or basil, chopped
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