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.

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. 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. 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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