Southwest Salad with Southwest Buttermilk Ranch Dressing

Mom's Night Out Recipe

Serves - 24



Pre-heat oven to 350° F


Assemble the salad bowls per directions on the back of the Aztec box.


Cut-up the lettuce, rinse, then lay out to dry.


Rinse the tomatoes and cut-in-half.


Place the lettuce in each individual salad bowl shell.


On Top Of Lettuce:

add 1 tablespoon of beans, 1 tablespoon of corn, 4 to 5 tomato halves, 2 to 3 slices of avocado, shredded cheese, tortilla strips, cilantro, green onions.


Then, add the dressing and serve.



Add all of the dressing ingredients into a blender and mix until well blended. Chill in refrigerator until ready to serve. Keeps well for 3 to 4 days.




6 heads of Romaine lettuce


2 cans of black beans (drain & rinse)


2 cans of golden kernel corn (drain)


9 avocados (cut into slices or bite size)


2 (8 ounce) packages of shredded cheese (Mexican blend)


1 bag of tortilla strips


2 (10 ½ ounce) packages of cherry tomatoes (slice in half)


3 ounces of cilantro (optional)


1 bundle of green onions (optional)


6 boxes of Aztec salad bowl shells



1 ½ cups of buttermilk


2 cups of mayonnaise


1 lime (squeezed for juice)


2 teaspoons of garlic powder


2 teaspoons of onion powder


1 teaspoon of salt


1 teaspoon of black pepper


1 teaspoon of Worcestershire sauce


¼ teaspoon of cayenne pepper or ½ teaspoon of chipotle pepper in adobo sauce


1 clove of Garlic


1 teaspoon of fresh dill*

*Add more if needed after tasting


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