Wildfire Chopped Salad

Great salad dressing for any kind of salad. Goes great on the Wildfire Chopped Salad.

ingredients

Dressing:
2 tablespoons orange juice
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
1/4 teaspoon ground cumin
1 teaspoon garlic powder
2 tablespoons honey
1/4 teaspoon salt
2 tablespoons olive oil
1/8 teaspoon ground pepper
Salad:
1/2 head Iceberg lettuce – Chopped
1/4 c purple onion – finely chopped
1/2 c grilled/roasted chicken – chopped
1/2 avocado – chopped
1 medium tomato or one large plum tomato, chopped, remove as many seeds as you can
1/4 to 1/3 c blue cheese - crumbles – (adjust to your blue cheese taste)
1/4 c bacon – crumbled
1/3 c corn (use frozen, not canned, corn will defrost by the time your ready to toss with dressing)
1/3 c fried tortilla strips (2 corn tortillas)
1/4 c crispy onions – like French’s
1/4 c toasted almond, slivers or chopped almonds
(all ingredients above can be adjusted to your taste)

1
Dressing: combine all ingredients in jar. Shake well or combine with stick blender.
2
Salad: In small/medium sauté pan heat 2 T oil (you can use different flavored oils for added flavor) and fry until strips are crispy, place on paper towels to absorb access oil and cool. Using same pan, toast almonds. Place on plate to cool
3
Combine all salad ingredients (if not serving immediately, place chopped avocado in bowl or bag and sprinkle with lemon juice to prevent discoloring.
4
Toss with salad dressing when ready to serve.