GREENS WITH ADOBO FLAKES AND CREAM CHEESE DRESSING

Ingredients:

1/4	kg	MONTEREY ADOBO FLAKES
4	cups	torn or sliced lettuce leaves
4	cups	sliced lettuce leaves
1	pc	cucumber, thinly sliced
1	pc	carrot, thinly sliced

1 (225 g)	pack	MAGNOLIA CREAM CHEESE, softened
3/4	cup	MAGNOLIA FRESH MILK, mixed with 1 tbsp lemon juice
1/2	cup	loosely packed parsley leaves
1/2	cup	loosely packed dill sprigs
1/2	cup	chopped scallions
1	tbsp	white wine vinegar
1/4	cup	extra virgin olive oil
2	tsp	Worcestershire sauce
		iodized fine salt and pepper to taste

Procedure:

In a food processor or blender, blend cream cheese, milk-lemon juice mixture (sour milk), parsley, dill, and scallions until the mixture becomes smooth. Add vinegar, olive oil, Worcestershire sauce, salt, and pepper to taste until well-combined. Keep chilled until ready to use.
Pan-fry adobo flakes until dry and crisp. Set aside.
Arrange lettuce and other vegetables in a salad bowl. Add enough dressing to lightly coat the vegetables. Toss and top with adobo flakes.

Makes 3-4 servings.

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