Chopped Taco Salad

from Mel's Kitchen Cafe

1/2 head romaine lettuce, chopped

• 1/2 head iceberg lettuce, chopped (or just do a head of romaine)
• 1/2 cup cilantro chopped (optional...I usually don't)
• 1 cup cubed (small) cheese, cheddar, Monterey Jack, Pepper Jack, etc.
• 1 cup frozen or fresh corn kernels (thawed if frozen)
• 1 6-ounce can olives, chopped
• 1 15-ounce can black beans, rinsed and drained
• 2 roma or plum tomatoes, chopped
• 1-2 avocados, chopped (serve on the side in case of leftovers)
• (Mel uses taco meat, we usually do this vegetarian)
• Crushed tortilla chips
Dressing:
• 1/4 cup ketchup (we use HFCS free)
• 1/4 cup granulated sugar (we use a lot less)
• 1/4 cup red wine vinegar (or regular vinegar)
• 1/4 cup onion finely chopped
• 1/2 teaspoon paprika
• 1/4 teaspoon Worcestershire sauce
• 1/2 cup extra-virgin olive oil (we usually do a lot less)
• Salt and pepper to taste

DIRECTIONS

1. For the dressing, combine all the dressing ingredients together in a blender and process until smooth. Refrigerate until ready to serve. The dressing can be made up 3-4 days in advance. 
2. In a large bowl, toss all the salad ingredients together  except the crushed tortilla tips. 
3. Serve the salad with the dressing and crushed tortilla tips.