Wildfire Chopped Salad, Belton Style

This is my own version of the famous Wildfire Chopped Salad. You can sub in any vegetables or proteins that suit your family to make it yours!

Serves 6

Ingredients:

2 large carrots, shredded
1 pint cherry tomatoes, halved
1 bunch scallions, chopped, white and most of the green parts
3 stalks celery, chopped
1  16 oz bag frozen corn
4-5 oz. corn tortilla chips, coarsely crushed
1-2 avacados, cubed
2 lg heads Romaine lettuce, washed and dried, chopped

Heat oven to 400. Toss the corn with olive oil, salt and pepper on a rimmed baking sheet. Roast 20 minutes or until corn starts to char.
Meanwhile, assemble in a bowl: the Romaine lettuce topped with the carrots, tomatoes, scallions, celery, tortilla chips and avacado.

For the dressing:

3 TB olive oil
3 TB red wine vinegar
2 TB freshly squeezed lime juice
1 jalapeno pepper, ribs and seeds removed, coarsely chopped
1 clove garlic, peeled
1 tsp Dijon mustard
1 tsp honey
fresh black pepper
1/2 tsp cumin
2 TB chopped fresh cilantro
Kosher salt to taste

In a blender blend all ingredients except the cilantro and mix well. Add cilantro and season with salt. Shake before serving.
Toss all salad ingredients together with the dressing and serve cold.