When the weather turns warm, try this refreshingly cool and crisp side dish with El Monterey Taquitos

Ingredients:

18 each El Monterey Shredded Steak Flour Taquitos
1 small head White cabbage shredded or your favorite green salad
1 bunch Red radishes shredded
2 large Carrots peeled and shredded
1 small Red onion sliced paper thin
2 cups Tomatillo Vinaigrette
4 medium Tomatoes cut into wedges
1 large European cucumber sliced thin
1 cup Peanut meats toasted and coarsely chopped
3 cups Guacamole
3 cups Sour cream
2 each Limes cut into wedges

Directions:

1. Heat up El Monterey Shredded Steak Flour Taquitos according to reconstitution instructions on the package and keep warm.
2. In a mixing bowl thoroughly toss together the next four ingredients with just enough of the Tomatillo Vinaigrette to lightly coat but not saturate the greens.
3. Adjust taste of salad by adding any additional salt & black pepper.
4. Portion the tossed salad mix onto 6 large entrée plates, lifting the salad up off the plate as to form a high pile of greens.
5. Carefully arrange three El Monterey Shredded Steak Flour Taquitos a top the salad without loosing too much height off the salad from the weight of the Taquitos.
6. Garnish plate with the rest of the ingredients, squeeze a wedge of lime all over the finished salad and serve immediately.