A beautiful, delicious salad from my friend, Heather. Using bagged lettuce saves time for this pretty side dish.

Prep time: 25 minutes
Total time: 25 minutes
Yield: Serves 10-12
Special equipment: mini food processor for dressing

2-3 bags salad (including but not limited to butter lettuce and arugula)
1/2 jicama, peeled and sliced
2-3 ripe avocado, sliced
1 pint grape tomates cut in half (omit for nightshade allergies)
1/2 red onion cut in half, then sliced thin
1/2 bunch cilantro
1 8-oz. can corn, rinsed

1. Toss all ingredients into large salad bowl, arranging artfully. Douse with dressing below:

Heather’s Vinaigrette
Using a mini food processor makes this easy. You can use a large food processor or just chop everything very finely.

3/4 c. olive oil
1/2 c. white wine or champagne vinegar
4 garlic cloves
1 bunch cilantro, stems removed
1 serrano chili pepper, seeds and vein removed (omit for nightshade allergies)
salt & pepper to taste

1. Process or chop all dry ingredients. Once finely chopped, add the oil, vinegar, salt and pepper and process until well blended. Serve atop salad.