Southwest Chopped Salad w/ Green Chili Apricot Vinaigrette

3 heads romaine lettuce, washed, chopped
2 avocado, pitted, diced
1 cup cherry tomatoes, halved
1 small onion, diced
½ cup corn
½ cup black beans, drained
4oz gorgonzola cheese

Combine lettuce, avocado, tomatoes, onion, corn and black beans in a large salad bowl. Toss gently to mix all ingredients. Sprinkle cheese liberally over vegetables. Serve immediately


For the vinaigrette
1 cup Green Chili olive oil
½ cup Apricot balsamic vinegar
¼ cup Lavender balsamic vinegar

To make vinaigrette, combine olive oil, apricot vinegar and lavender vinegar in a small mixing bowl. Whisk together ingredients until well combined and mixture has thickened slightly.

You can purchase the Green Chili olive oil used in this recipe by clicking here. 

You can purchase the Apricot balsamic vinegar used in this recipe by clicking here.

You can purchase the Lavender balsamic vinegar used in this recipe by clicking here.

You can view all the oils and vinegars we have available for sale by clicking here.