Friday, September 2, 2011

Everything-but-the-sink Southwest Salad

Cut a cucumber lengthwise then in half. Use a spoon to scoop out the seeds.

This is a GREAT can get the gist and make your own but here is what I used. We were full to the brim and had plenty left over. This is more meal than salad, but healthy nonetheless!

  • 1 large bag mixed salad green
  • 8 oz corn (I used thawed frozen)
  • 8 oz drained, rinsed black beans
  • 1 small cucumber
  • small heirloom tomatoes
  • 4 strips turkey bacon
  • 8 oz cooked chicken cut into strips
  • Ovengold turkey breast cut up
  • 2 tortillas cooked on griddle until toasted, then crumbled

1/4 cup ranch
1/2 cup your favorite salsa (I like Private Selections peppery corn and black bean)
1 tsp cumin
1/2 tsp ground red pepper
salt & pepper to taste mix
**optional add in 4-6 oz mashed avacado (we just add some to our salads later)

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