1/4 cup (packed) cilantro leaves, coarsely chopped
1 or 2 small fresh chilies, sliced
4 black olives
Picante Vinaigrette (see instructions)
Place onion flat-sides down and thinly slice crosswise, discarding papery skin. Combine vinegar, water, sugar, cumin, chili powder and salt in a container with lid. Shake well to mix, add onion and shake to coat onion thoroughly. Place in refrigerator and marinate overnight, shaking onions in marinade two or three times.
To assemble salad, heap lettuce on 4 plates. Arrange tomato slices on salads, radiating out from center, wagon-wheel fashion. Lift onions from marinade and heap into center. Halve, seed and peel avocado. Slice each half lengthwise into thin slices, keeping slices attached at one end. Fan out and divide each fan onto two salads. Sprinkle salads with cilantro and chile slices. Add olives. Serve with Picante Vinaigrette.
Yield: 4 servings
– National Onion Association.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.