Ingredients
-
1/2 cup mayonnaise
-
1 1/2 tablespoons milk or 1 1/2 tablespoons broth
-
1 tablespoon nama shoyu or 1 tablespoon soy sauce
-
1 tablespoon fresh lemon juice
-
1 teaspoon brown sugar
-
1/2 teaspoon salt
-
1 head romaine lettuce, torn into bite sized pieces
-
2 medium tomatoes, seeded and chopped
-
1 cup fresh corn, cut off the cob
-
4 tablespoons freshly grated parmesan cheese
-
1/2 cup fresh cilantro, chopped
-
-
hard-boiled egg
-
cubed avocado
-
diced green peppers or red pepper
-
1 1/2-3 teaspoons minced canned chipotle chiles in adobo
Instructions
- Whisk mayonnaise, broth, shoyu, lemon juice, chipotles, salt and brown sugar in medium bowl to blend.
- Taste dressing and adjust seasoning, adding salt and pepper if desired.
- Dressing can be prepared one day ahead of time.
- Mix lettuce, tomatoes and corn in a large bowl.
- Add dressing and 2 tablespoons cheese.
- Toss to coat well.
- Sprinkle with remaining cheese and chopped cilantro and serve.