In my one night a week Intro to Sociology class this past semester I offered extra credit to students who wanted to bring in a snack for everyone to enjoy during our class break. I brought in snack for five classes and the other ten were arranged by groups of four or five students. Usually it was some candy, drinks, chips and other snacks. All of sudden, three weeks before the end of class, one group brought in a huge tray of pasta, homemade cupcakes, six pizzas and a salad. The pasta and salad was made by one of the guys in the class and I was completely taken with the combination. The class laughed at me as I wrote down the ingredients, but I knew I needed to make this. He served it was a ceasar dressing, but since I like to make my own I concocted a creamy green onion dressing.
Dressing Ingredients
- One bunch of green onions
- 1/2 cup mayonnaise
- Drizzle of buttermilk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 tablespoon sugar
- 1/2 teaspoon red wine vinegar
- 1/2 teaspoon Dijon mustard
Salad Ingredients
- 8 cups romaine and iceberg lettuce; chopped
- 1 cup garbanzo beans; drained
- 1 tomato; chopped
- 1 ear of corn; boiled and cut off the cob
- 3/4 cup shredded Monterrey jack cheese
- 3/4 tortilla chips; crushed
- 1 avocado; chopped
Roughly chop green onions, including the white portion, into a food processor. Add mayonnaisse, a drizzle of buttermilk and blend. Add garlic powder, salt, sugar, red wine vinegar, and Dijon mustard and blend again. Check to see if the dressing needs any additional seasoning, pour into a container and store it in the refridgerator at least a couple hours in advance. Combine all salad ingredients, adding crushed tortilla chips and avocado last. Toss with dressing and serve immediately.
