SASSY SALSA *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* INGREDIENTS: 2 cups shredded Monterey Jack cheese 1 avocado 1 medium tomato 1 (4-oz.) can Diced Green Chiles 3 green onions 1/2 cup sliced ripe olives 1/4 cup chopped fresh cilantro 1 cup Italian salad dressing DIRECTIONS: Combine cheese, avocado, tomato, chiles, onions, olives and cilantro in large bowl. Add salad dressing; stir to coat. Season to taste with salt and ground black pepper. Serve chilled with tortilla chips. Categories: Appetizers, Snacks, Spreads NOTHING LIKE FRESH CILANTRO: Did you know that Cilantro, Chinese parsley and fresh coriander leaves are different names for the same herb plant? Cilantro usually refers to the fresh leaves, and coriander to the seeds. They are quite different in flavor, and are not used as substitutes for one another. Fresh Cilantro is one of my faves for Summer seasonings chopped up and mixed in dressings and sauces...it's peppery flavor making it perfect for salsa. When purchasing cilantro (also called Chinese parsley), check for leaves that have a bright green color with no yellow spots, and no evidence of wilting. Fresh cilantro doesn't last long, and you'll need to store it in the refrigerator. One simple storage method is to put the cilantro in an air-filled, securely closed plastic bag in the vegetable crisper section of your refrigerator. However you can also place the cilantro in a cup of water (stems down like a vase of flowers), covering the cup with a plastic bag, and returning it to the refrigerator. If you change the water every two days the cilantro should last up to two weeks. Be sure to wash it thoroughly before using! http://www.thedailyrecipe.com |