Ensalada De La Cocina Montanesa

Recipe Ingredients

8 oz	227g	Drained canned pairs
8 oz	227g	Drained canned peaches
8 oz	227g	Drained canned apricots
1/8 cup	29ml	Cider vinegar
1 cup	237ml	Olive oil
2 tablespoons	30ml	Sugar
1 cup	237ml	Sour cream
1 teaspoon	5ml	Salt
		For The Salad
2		Red onions peeled and sliced into rings (medium)
1		Drained mandarin oranges
8		Mushrooms - sliced
1 cup	237ml	-- ¥
1		Pepitas" roasted and cooled
4 tablespoons	60ml	Cooking oil - (for tortillas)
4		Corn tortillas
1		Avocado - peeled, seeded and diced
1		Romaine lettuce - washed and coarsely sliced

Recipe Instructions

Cut the tortillas into very thin slices and fried until golden, then drained on paper towels.

For the dressing: Place fruits, sour cream, vinegar, sugar, and salt into blender. Blend until smooth. Drizzle olive oil in a little at a time until well incorporated.

Taste for seasoning and set aside.

Place all ingredients in a large bowl, and toss well. Taste for seasoning. Serve with fresh whole pepper in a pepper mill!

We have been experimenting with this salad for quite a while the dressing is very tasty and interesting!! You may want to adjust the sweetness, or sourness for your taste. You can use fresh fruits as well.

I think it has a very refreshing taste and the fried tortillas and roasted "pepitas" give great texture. "pepitas" are hulled pumpkin seeds (the little green seeds you can find in some specialty or Latino stores) when roasted are very good just plain, or in salad like This "pepitas" are used in a classic Mexican dish called "Pepian Verde", as well as many other wonderful Mexican dishes when ground and cooked they release a beautiful green oil that will rise to the surface of the sauce, as is really pretty well anyway here's the Salad:

Bill Gibson Cocina Montanesa

Source:
Cuisines of Mexico, p. 315

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