1 (15 ounce) can Harvest Moon artichokes, drained
1 small red onion, thinly sliced and rings separated
1 (10 ounce) bag hearts of romaine
1 cup shredded H-E-B asadero cheese
1/2 cup smoky chipotle sauce
1/2 cup sour cream, regular, low fat, or fat free
Layer artichokes, onion, hearts of romaine and shredded cheese in a large salad bowl. Cov
er salad with plastic wrap and chill for 30 minutes or more.
Combine chipotle salsa and sour cream in a small bowl. Cover chipotle salad dressing with
plastic wrap and chill until ready to serve.
Before serving, add chipotle salad dressing to salad and toss to combine.