Southwest Salad

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!

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Southwest Salad

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.

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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!

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