This delightful salad is a favorite of the West Creek Supper Club.



  • ⅔ cup chopped cilantro
  • ¼ cup plain yogurt
  • ¼ cup red wine vinegar
  • ¼ cup Parmesan cheese
  • ¼ cup chopped shallots
  • 2 anchovy fillets
  • 2 cloves garlic
  • 1 jalapeno pepper, seeded, chopped
  • 1 Tbsp. fresh lemon juice
  • ¾ cup olive oil
  • salt, freshly ground pepper, to taste


  • 8 cups bite-size romaine lettuce
  • 3 cups croutons
  • 1 large red bell pepper, chopped
  • 1 cup white or yellow sweet corn kernels
  • ½ cup oil-packed sun-dried tomatoes, drained,
  • thinly sliced
  • shaved, shredded, or grated Parmigiano Reggiano cheese


  1. To make the dressing, puree the first 9 ingredients in a food processor or blender until smooth. Gradually add olive oil and blend. Season the dressing with salt and pepper, to taste.
  2. In a salad bowl, combine the lettuce, croutons, bell pepper, corn, and sun-dried tomatoes. Toss with some of the dressing to lightly coat and garnish with additional Parmesan on top.

Makes 4-6 servings.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...