Pico de Gallo:
2 tablespoons olive oil
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
1 medium clove garlic, minced
Salt and freshly ground black pepper to taste
3 beefsteak tomatoes, cored and diced
½ cup chopped fresh cilantro
½ medium onion, finely chopped
To make pico de gallo:
COMBINE oil, vinegar, lime juice and garlic in a small bowl; whisk vigorously until well blended. Season with salt and pepper.
COMBINE tomatoes, cilantro and onion in a medium bowl. Add dressing and stir gently to mix well (can be made in advance and refrigerated until serving time).
To finish salad:
COMBINE romaine and grated cheeses in a large bowl; toss together well.
DIVIDE greens among four plates. With slotted spoon, top each salad with one fourth of pico de gallo. Drizzle with remaining dressing.
Try this with our Cheesy Veggie & Bean Chiles Rellenos.
Recipe courtesy of Diane Henderiks, R.D., Oakhurst, NJ.