Tex-Mex Salad with Southwest Ranch Dressing
I love summer! Family, barbecues, camping, outdoor concerts/festivals, pool/beach time, my birthday….what’s not to love?! Although, this summer we have had some pretty spotty weather, but luckily it seems in this past week summer has finally arrived. During summer one of the ways I love to use up our fresh garden veggies and herbs is in salads. It takes virtually no time at all to whip together and the flavors and multitude of colors is a feast for the sensations. This salad came together, because I had a few types of salad greens growing out of control that needed to be used quick. I hope you enjoy it as much as we do!
1/2 lb ground beef or turkey, browned and seasoned with your favorite taco seasoning (you can easily diy it with chili powder, cumin, paprika, cayenne, garlic and onion powder)
1 avocado, sliced (with a bit of lime squeezed on it to slow oxidation)
1/4 – 1/2 cup black beans, drained and rinsed
1/4 cup red bell pepper, sliced
1/4 cup green bell pepper, sliced
1/4 cup red onion, sliced
1/4 cup cucumber, sliced
handful black olives
a handful shredded colby jack cheese
a handful of crushed tortilla chips
1 and a half heads of salad greens of your choosing
Southwest Ranch Dressing:
3/4 cups sour cream
1/4 cup mayonnaise
1-2 tablespoons milk depending on desired consistency
1 tablespoon white vinegar
1/2 teaspoon hot sauce
2 tablespoons pickled jalapeno, minced
1 tablespoon onion, minced
1 clove garlic, minced
1 teaspoon fresh parsley, chopped
1/2 teaspoon dill, chopped
1/4 teaspoon paprika
1/4 teaspoon or less cayenne pepper
1/2 teaspoon cumin
salt and pepper to taste
Combine all southwest ranch dressing ingredients in a bowl. Chill in the fridge for a few hours before using. If it’s too thick when you go to use it add more milk.
Wash and dry the lettuce. Put lettuce in a large salad bowl. Top and toss with the other ingredients except the cheese and chips. Top with the chips and cheese.
Serve with the dressing, and enjoy!
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