I’m calling this recipe Southwest Salad, but in my house it’s just known as “Melissa’s Salad.” I could go on and on about how much I love this salad- it’s bursting with flavor and is filled with healthy veggies. Many of the ingredients shown are canned, but it tastes even better with fresh produce from a farmer’s market (I had already depleted my weekly local supply when I decided to take this photo!) The recipe below serves three. I eat this salad almost every Friday, Saturday, and Sunday night for dinner- and no, I never get tired of it! It’s evolved over the years, as I’ve based it off of a variety of salads that I’ve seen in restaurants but could not order because of my food allergies. It’s my go-to weekend meal, and I hope it will become yours as well!
6 c salad greens
½ cucumber, sliced
1 carrot, chopped
1 tomato, chopped
Green onions, chopped
1 can black beans, drained and rinsed
1½ c corn
1 can beets, drained and chopped
1 avocado, diced
Fresh Gourmet Santa Fe Style tortilla strips
Kraft Catalina dressing
Combine above ingredients in large bowl. Sprinkle with tortilla strips and toss with Catalina dressing.
Since my family couldn’t get over last week’s ice cream cake goodness, we decided to try a mint Oreo version! Instead of crushed candy canes, I added a cup of chopped mint Oreos to the vanilla ice cream, along with some peppermint extract. We can’t decide which version we like better- you should try them both!