RANCH DRESSING

Southwest Salad with Southwest Buttermilk Ranch Dressing

Mom's Night Out Recipe

Serves - 24

 

Instructions

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.

 

Dressing

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.

 

Ingredients

 

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

 

Dressing:

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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