Avocado-Corn Salad with Creamy Salsa Dressing

Have you ever wondered how mayonnaise got its name. No, I haven't either. There are interesting stories behind this, though. One claim is that the sauce originated in Bayonne, France and was called "Bayonnaise." Somewhere along the line, the B got lost and it became mayonnaise.

Another story is that it got its name from the Duc d Mayenne who had to finish a meal of chicken with sauce before starting the Battle of Arques.

There are other explanations but there is no consensus of opinion. It is agreed that Nita and Richard Hellman created the recipe. The couple later opened a deli in New York and the mayo was a dominant food item, in the restaurant. The blue ribbon on the bottles of Hellman's Mayo came about in 1912 and have been on the jars, since then.

I found this recipe in BHG and it is a Hellman's recipe conceived of by Bobby Flay. That covers a lot of territory.

I, particularly wanted to make this because of the avocados in my fridge that were already black and just a little soft. The corn got my attention. I love corn and in a salad like this, it is a balancing agent. It is soothing vegetable against the strength of the avocado.


Avocado-Corn Salad with Creamy Salsa Dressing

Ingredients:

1/4 mayonnaise
1/4 cup prepared salsa (I used mild)
2 tablespoons red wine vinegar
2 cups of shredded romaine lettuce
1 ripe avocado, peeled and diced
1 tomato, diced
1 cup frozen corn kernels, thawed
2 - 4 ounces Monterey pepper Jack cheese, diced
Method:

In a small bowl, mix salsa, mayonnaise, and red wine vinegar. Season, if desired, with salt and pepper.

Arrange lettuce in large bowl and toss with 1/2 of the dressing. Toss in remaining ingredients.

 Drizzle with remaining dressing

Linked to Ingredient Spotlight - Corn