Toro Salad Recipe
spring mix, tomato, grilled corn, sweet potato, pear, almonds, queso fresco, sherry vinaigrette
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Ingredients
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Salad Base
Sherry Vinaigrette
Method
Salad Preparation
- 1
Prepare Sweet Potato
Peel and dice the sweet potato into small cubes. Boil in salted water for about 10-15 minutes or until tender. Drain and let cool.
- 2
Prepare Tomato and Pear
Dice the tomato and slice the pear into thin wedges. Set aside.
- 3
Grill Corn
If using fresh corn, grill the corn on medium heat for about 10 minutes until cooked. Once cool, slice the kernels off the cob. If using canned corn, drain and rinse.
- 4
Toast Almonds
In a dry skillet over medium heat, toast the almonds for 3-5 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
- 5
Combine Salad Ingredients
In a large salad bowl, combine the spring mix, diced tomato, grilled corn, cooked sweet potato, sliced pear, toasted almonds, and crumbled queso fresco.
Vinaigrette Preparation
- 6
Make the Vinaigrette
In a small bowl, whisk together the sherry vinegar, olive oil, honey, and Dijon mustard until well combined. Season with salt and black pepper to taste.
- 7
Dress the Salad
Drizzle the vinaigrette over the salad mixture and toss gently to combine. Adjust seasoning with additional salt or pepper if needed.