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.
Great served with Angel Berry Trifle! CLICK HERE
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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