Dinner Salad with Lime Vinaigrette & Crumbled Cotija Cheese

Fresh, tender garden lettuce and salty cotija cheese are the perfect partners for this light and tart vinaigrette from my test kitchen (wink). I have created a few lime dressings but this one is the finalist. It is slightly sweet but still tart. The shallots add crunch and the perfect sharpness.

Tonight I served this with a fresh garden crudité (apple turnips, english cucumber, cherry tomatoes, and yellow wax pepper with marjoram and salt) and Asian spiced salmon cakes. Summer is so fine in Alaska.

Gather the ingredients and get ready for a mouth watering salad.

• 6-8 ounces washed, dried, and torn lettuce mix (garden fresh is best)

• 5 ounces cotija cheese, crumbled (a salty Mexican cheese)

• 1/4 chiffonade basil (thin strips of basil)

• 2-3 tablespoons finely diced shallots

• 2 tablespoons maple syrup

• zest of 2 limes

• 1/2 cup lime juice

• 1/2 cup olive oil

• 1/2 teaspoon salt

• 1 teaspoon fresh ground pepper

• salted pumpkin seeds for garnish (optional)

Make the lime vinaigrette by combining ingredients 4 thru 7 in a jar with a tight lid. Shake the jar vigorously to combine and set the dressing aside for 15 minutes. The dressing can be made a day ahead and stored in the fridge for up to 2 weeks.

Place the lettuce in a large salad bowl. Sprinkle cotija cheese and basil over the greens. Refrigerate until ready to serve. Dress the salad with 1/4 cup of dressing just before serving. Taste and add additional dressing as desired. Sprinkle with salted pumpkin seeds for extra texture and a bit of protein.

This dressing is a wonderful drizzle for roasted or grilled veggies, fresh tomato and/or cucumber slices, rice, or just about anything.