Recipe By Fit Fan Brian Rossiter

Inspired by the flavors of Mexican food, this bold, fresh salad will satisfy — and bring some heat! This makes a hearty entreé, cut the portions in half for a smaller side salad.

Serves 4 (large helpings)

Ingredients

For the Salad:

• Bed of torn leaves from 2 heads of romaine lettuce
• 1 orange bell pepper finely chopped
• 1 red bell pepper finely chopped
• 1 yellow bell pepper finely chopped
• 1 cucumber sliced
• (May add corn cut off the cob when in season)
• Pico de gallo
• 1 to 2 pound of chopped grape tomatoes
• 1 large white onion finely chopped
• 1 large jalapeño chili pepper
• ½ clove of garlic
• ½ bunches each of cilantro and parsley
• 1 teaspoon of Mexican seasonings chopped in a food processor

For the Hot Sauce as dressing (makes about 8 ounces for multiple salads):

• 1 ounce of olive oil
• 3 ounces of apple cider vinegar
• 3 ounces of water
• Juice of 1 lime
• Add dried or dehydrated hot red peppers to desired spiciness
• Add sun-dried tomatoes to desired thickness
• Add desired seasonings such as cayenne and chipotle pepper, black pepper, peppercorn, Himalayan sea salt, coriander seed, cumin and Mexican seasoning

Directions

1. Combine salad ingredients. If storing, separate the pico de gallo, bell peppers, cucumbers and, if using, corn from the romaine leaves and drizzle with the juice of 1 lime to help preserve it.

2. Blend all the dressing ingredients except for the sun-dried tomatoes in a Vitamix or other blender until silky smooth. Add sun-dried tomatoes to attain the desired thickness.

3. Combine all the salad and dressing ingredients and drizzle with the juice of an additional lime for a superfresh kick.