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Tex-Mex Chopped Salad


  • Yield: 4 servings 1x

Description

This salad is all about the dressing—a homemade chili-garlic ranch with a little zing. It’s plate-licking good.


Scale

Ingredients

  • Tex-Mex Ranch
  • 3 tbsp. organic mayonnaise
  • 3 tbsp. plain whole milk yogurt
  • 2 tbsp. olive oil
  • 2 tsp. fresh lime juice
  • 1 tsp. apple cider vinegar
  • 1 clove garlic
  • handful of cilantro, stemmed
  • 3/4 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. kosher salt
  • squirt of honey
  • Salad
  • romaine, chopped
  • red cabbage, shredded
  • white cheddar, shredded
  • can of black beans, drained
  • frozen or fresh organic corn, lightly sautéed
  • tomatoes, diced
  • avocado, diced
  • sweet potato chips

Instructions

  1. Prepare dressing. In a food processor or high-powered blender, pulse all ingredients together until evenly incorporated. Store covered in fridge for up to a month.
  2. Prepare salad ingredients. Assemble as desired. Shake dressing just before serving. If hardened, run container under warm water.

Notes

If spicy makes your tongue sweat, cut the cayenne pepper in half.

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