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How would you serve this Greek salad dressing recipe
Ingredients Salad 1 15.25 oz can of corn (if fresh is available, definitely use it!) 1 15.50 oz can of black beans, drained and rinsed 1 14 oz can of hearts of palm, chopped 1/2 cup of roasted red peppers, chopped (if using jarred, pat dry first) 6 cups salad greens (I used arugula...I also think it would be nice over mixed greens or chopped romaine) Dressing 1/2 cup plain yogurt 2 tablespoons apple cider vinegar 1 jalapeo pepper, chopped 1 cup of cilantro, coarsely chopped 1/2 teaspoon cumin 2 tablespoons freshly squeezed lime juice Salt to taste Instructions For dressing Combine all ingredients in Cuisinart and pulse until well blended
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