Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cinco de Mayo, Cooking Light, Dinner, Lunch, Main Courses, Make Ahead, Mexican, Salads, Side Dishes, Summer Fun, Sunday Dinner, The Lazy Way To Cook, Vegetables, Vegetarian, Week Nights, Weekend Fun
Yields or Serves:
Tags: Chopped Fiesta Salad, Chopped Salad, Comfort Food, Cooking Light, Corn, Cucumbers, Dinner, Light Side, Lunch, Main Courses, Make Ahead, Mexican Cooking, Radishes, Ranch Dressing, Red Bell Pepper, Romaine, Salad, Salsa, Salsa Dressing, Side Dishes, Spinach, Summer Fun, Sunday Dinner, The Lazy Way To Cook, Tomato, Tortilla Chips, Vegetables, Vegetarian, Victoria Hart Glavin, Week Nights, Weekend Fun, Yellow Bell Pepper, Zucchini
Chopped Fiesta Salad
Sometimes you just need a good salad. I came up with this simple, yet tasty, fiesta salad that is a meal by itself or paired with a main course. I served it with roasted chicken breasts. Serve with salsa dressing.
INGREDIENTS
2 Cups Chopped Spinach
2 Cups Chopped Romaine
1 Chopped Ripe Tomato
1 Medium Chopped Red Bell Pepper
1 Medium Chopped Yellow Bell Pepper
1 Cup Corn
1 Large Chopped Cucumber
5 Chopped Radishes
1 Small Chopped Zucchini
Tortilla Chips
Salsa Dressing
Chop the spinach and romaine lettuce and place in a large bowl. Chop the tomato, red & yellow bell pepper, cucumber, radishes and zucchini. Add to the spinach and romaine. Add the corn. Toss the salad. Arrange tortilla chips around the edges of the bowl and crumble a few on top. Serve immediately as the tortilla chips tend to get a big soggy if left to sit long. Serves 4
To make the salsa dressing all you need to do is to combine 1 cup of ranch dressing to 2 cups of salsa in a food processor or blender. Place in the fridge for 30 minutes.
