This Fiesta Chop Salad is packed with goodies! Start with the fresh crunch of chilly iceberg lettuce, then add cheese, chili beans, red onions, tomatoes, grilled corn, AND corn chips! The creamy, tangy cilantro dressing ties it all together. Enjoy all the fresh, delicious flavors – your taste buds will be doing a happy dance!

Fiesta Chop Salad
Serves 6 - 8

Creamy Cilantro Dressing:
(makes about 1 cup of dressing)
1/4 cup white wine vinegar
1 tablespoon fresh lime juice
1/4 cup olive oil
1/2 cup plain Greek yogurt
2 teaspoons sugar
1/2 teaspoon dried cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
2 tablespoons fresh cilantro, minced

Salad Ingredients:
1 head chopped iceberg lettuce
10 oz grape tomatoes, halved
1 can (14 oz) chili beans, slightly drained
4 ears corn, grilled and kernels cut off the cob
Olive oil for brushing corn cobs
1/4 red onion, finely diced
3 cups grated sharp cheddar cheese
2 cups corn chips (like Fritos)

Directions:
1. Make the dressing. Prepare the cilantro by finely mincing for the dressing. Whisk together the vinegar, lime juice, olive oil, Greek yogurt and sugar together in a small jar until well combined. Add the spices and cilantro, and whisk or shake until emulsified.

2. Prep the veggies. Over direct heat, grill the corn (turning as needed) until char marks appear. About 15-20 minutes. Once the grilled corn has cooled slightly, carefully cut the kernels off from the cob with a sharp knife, or a corn stripping tool.

3. Meanwhile, wash and chop the lettuce. Finely dice the red onion and halve the grape tomatoes.

4. Assemble the salad. Toss all of the salad ingredients together with the dressing and then top the salad with the corn chips. Toss once more to incorporate the chips. Serve immediately!

Do you love, or even crave deviled eggs? Some quick egg math: How is it possible that we can only eat one, maybe two fried eggs, but can easily consume an entire plate of deviled eggs (one plate = roughly twelve eggs)? In one sitting? No _problem? That answer is best left up to others! All we have to say is that this recipe makes 24 halved eggs, so it ultimately serves?.?.?.? two. Enjoy!

White Cheddar Pimento Deviled Eggs
Makes 24 filled halves

Ingredients:
12 hard-boiled eggs
3/4 cup mayonnaise
2 tablespoons Dijon mustard
1 (4 oz) jar finely diced pimento peppers, drained
1/2 teaspoon Worcestershire sauce
1-1/2 cups finely grated sharp white cheddar cheese
1 tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne

Garnishes:
Paprika
Black pepper
Chives, chopped

Directions:
1. Place the cold eggs in a large saucepan and add cold water, enough to cover the eggs by at least 1-inch.

2. Bring the water and eggs to a boil over high heat. Once the water boils, cover the eggs with a lid and remove from the heat. Let the eggs stand for 12 minutes – set the timer! (Be careful not to go over 12 minutes. It’s the extended exposure to heat that turns the yolks green.)

3. After the 12 minutes are completed, pour out the hot water and replace with cold water. As the cold water warms from the eggs, replace with more cold water. Once cooled, the eggs are ready to use, or may be refrigerated.

4. Carefully peel the eggs. Slice the eggs lengthwise, and carefully remove the yolks, placing them in a medium-sized mixing bowl.

5. Use a pastry blender or fork to quickly mash the yolks. Continue mashing the yokes with a fork until they have completely broken apart. (For ultra-smooth yolks, grate the yolks on a fine grater.)

6. Mix in the mayonnaise, Dijon mustard, pimento peppers, Worcestershire sauce, cheddar cheese, shallot, salt, sugar, garlic powder, onion powder, and cayenne into the yolks and continue to combine until evenly incorporated.

7. Pipe the filling into the egg halves with a pastry bag outfitted with a wide tip, or a plastic bag with a corner snipped away. Garnish the eggs with paprika, black pepper, and chives.