Chopped Fiesta Salad

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.


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. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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