Salad:

1 head iceberg lettuce
1 cup thinly sliced red onions
2 tomatoes, chopped
1 cup whole kernel corn
1/2 lb. Monterey Jack cheese
1 medium avocado
1 can sliced black olives
1 bag Fritos
1 lb. any type meat (chicken, turkey or steak)

Combine all ingredients in a large bowl. Then top with dressing.

Dressing:

1 medium Poblano pepper, peeled and seeded
1 large egg
1 fresh lemon, juiced
1 tsp. chopped garlic
1 cup vegetable oil
1/2 cup buttermilk
2 tsp. dry mustard

In the cup of a blender, combine pepper, egg, lemon juice, mustard and garlic. Blend until smooth. With the blender running, slowly drizzle in the oil until the mixture is slightly thick. Add the buttermilk and continue blending for 1 minute. Season with salt and pepper. Cover and refrigerate at least 1 hour. Dressing will remain good in the refrigerator for 2 days.