It’s basically Cindo de Mayo and usually I’m covering all sorts of Mexican recipes before the big day. This year it fell through the cracks and I’ve barely even got 2 recipes out before it hit. I celebrated with Enchiladas Suizas on Friday and today I’m putting together this Southwest Salad.

When I’m out and about and craving a decent salad, I stop at a local franchise restaurant here in town. I’m all about their Southwestern Cobb Salad but it’s so much better when you can make your OWN version in the comfort of your own home.

Since it’s such a simple salad I made a very simply dressing to accompany it. I even have leftovers so that means lunch is covered for the next couple of days.

Any Southwest Salad can have a considerable amount of variations for each and every person’s combo. I decided to stay on track with my favorites like: bell pepper, tomatoes, black beans, corn, cheese, tortilla strips and of course the lettuce leaves. The only thing that I was planning on topping it with was sliced avocados but unfortunately mine went bad. Typically if I’m making a recipe I will hastily head to the store for one said ingredient, but not this go around.

ENJOY ~ Meagan

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Southwest Salad with Cilantro Ranch Dressing

Yield: 2 mains salads or 3-4 side salads

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Ingredients

• 4 ounce packet Hidden Valley Original Ranch
• 1 cup lowfat buttermilk
• 1 cup mayonnaise
• 1 cup cilantro
• 4 cups spring salad mix
• 2/3 cup halved cherub tomatoes
• 1/2 cup tortilla strips
• 1/2 cup shredded mexican cheese
• 10 green bell pepper strips, cut in half
• 1/2 cup cooked black beans, drained
• 1/2 cup cooked whole corn kernels, drained

Instructions

For the dressing

1. Place all ingredients into a food processor.  Blend until well combined and then transfer to glass jar or container with lid for at least 30 minutes to chill.

For the salad

1. Place all ingredients into a bowl or separate the ingredients equally into two separate bowls.  Drizzle with homemade dressing.

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