Ensalada De La Casa served at Epcot’s San Angel Inn Restaurante.
Yield: 4 servings.
Epcot’s San Angel Inn Restaurante’s Ensalada De La Casa 12 ounces green lettuce mix 1 small jÃcama, peeled and cut into strips 1 small can of cactus strips 1/2 pound cherry tomatoes, cut in half 1/2 of a small red onion, cut into slices 1/2 of a red bell pepper, cut into slices 1/4 cup shredded Monterey Jack cheese 1 avocado, peeled and cut into slices House ranch dressing: 1/2 cup mayonnaise 1/4 cup each: sour cream and buttermilk 1/2 teaspoon Worcestershire sauce 1 teaspoon each: lemon juice, white vinegar and freshly minced garlic 1/2 teaspoon salt 1 teaspoon sugar 1/8 teaspoon each: ground cumin, pepper, tarragon, ground oregano and ground basil 1 teaspoon each chopped: fresh parsley and chipotle pepper 3 teaspoons cilantro Milk as needed
For dressing, combine all liquid ingredients in a bowl, whipping at medium speed until smooth. Add dry ingredients and mix well (you may add milk to obtain desired texture). Refrigerate until ready to serve.
In bowl, toss salad ingredients. Add dressing to taste.