Name: Red River Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: ***For the creamy oregano dressing:***; 3 tablespoons extra-virgin olive oil; 1/2 cup mayonnaise; 1/2 small jalapeño, seeded and roughly chopped; 2 cloves garlic, minced; 2 tablespoons fresh oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon fresh lemon juice; 1/3 cup parmesan cheese, freshly grated; 1/4 teaspoon sea salt; freshly cracked black pepper, to taste; ***For the salad:***; 2 ears sweet corn, can substitute 1 cup canned corn kernels, drained; 8 cups romaine lettuce, roughly chopped; 1 large avocado, diced; 1 medium cucumber, peeled and diced; 1/2 cup pickled onions, homemade or store-bought; 3 radishes, sliced; 1 1/2 cups Monterey Jack cheese, shredded; 1 (3.5-ounce) bag tortilla strips or crushed tortilla chips

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