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Southwest Ranch Salad

Chef Brian Romano shows you how to make this delicious salad with homemade dressing
Southwest Ranch Salad

Brian M. Romano, CEC
Serves 4

Southwest ranch dressing:

1/2             Avocado
1 cup            Buttermilk
1/2 cup            Sour cream
1/4  cup            BBQ sauce
1/4 cup            Cilantro, chopped
1/2             Jalapeno, seeded
1/2 teaspoon        Ground cumin
1 1/2  Tablespoon    Ranch dressing powder
1            Lime, juice

1.    In a blender or food processor, blend all ingredients together on high speed until smooth. Set aside until service.

Salad components:

1 package        Spring mix
1/2             Avocado, chopped
1-12 oz. can        Black beans, washed and drained
1-12 oz. can        Corn, drained
1            Tomato, chopped
1/2             Red onion, medium diced
1/2 cup            Cilantro, chopped
1/2             Jalapeno, deseeded and small diced
1            Lime, juice

Optional: (garnish only): do not toss into salad
4 oz            Queso Fresco or crumbly white cheese
1 cup            Tortilla strips

1.    In a medium sized bowl, lightly toss all ingredients together.
2.    Using about ½ of the southwest ranch dressing; pour in to toss to lightly coat the salad mixture.
3.    Serve onto cold plates and finish by drizzling the remaining dressing over the top.
4.    Garnish with queso fresco and crispy tortilla strips.

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