Southwest Salad with Taco Ranch Dressing
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 to 8 servings
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Calories
41875 kcal
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Course
Salad
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Cuisine
American, International, Vegetarian
Southwest Salad with Taco Ranch Dressing
Description
The Southwest Salad with Taco Ranch Dressing features fresh iceberg lettuce chopped finely and combined with black beans, thawed corn kernels, diced tomato, sliced green onions, and shredded cheese. The homemade taco ranch dressing blends yogurt, buttermilk, mayonnaise, and a mix of spices including chili powder, cumin, and cayenne pepper, giving it a creamy texture with southwestern seasoning. Crispy tortilla strips made from sliced corn tortillas baked with a light spray of oil and salt provide contrast with their crunch.
The dressing coats the vegetables lightly, complementing their freshness with a cool, spicy flavor. The method involves baking the tortilla strips until golden and crisp, which adds texture and a toasty corn flavor. This salad can work as a side for grilled meats or as a standalone meal for those seeking a flavorful combination of vegetables and creamy dressing.
This recipe yields about six 1/4 cup servings of dressing, allowing for generous coating. The salad ingredients can be prepared ahead, and the tortilla strips are best added just before serving to maintain their crispness.
Ingredients
DRESSING
- 3/4 cup PLAIN yogurt $0.41
- 1/2 cup buttermilk $0.27
- 1/4 cup mayonnaise $0.33
- 1/2 tsp salt $0.02
- 1/2 tsp garlic powder $0.03
- 3/4 tsp chili powder $0.04
- 1/4 tsp cumin $0.03, ground
- 1/8 tsp cayenne pepper $0.02
TORTILLA STRIPS
- 6 corn tortillas $0.39, small
- non-stick spray $0.05, as needed
- 1 pinch salt $0.02
SALAD
- 1 head iceberg lettuce $0.87
- 1 oz. can black beans $1.19
- 1 1/2 cup corn kernels $0.70, frozen
- 1 tomato $1.23
- 1 bunch green onions $0.75
- 1 1/2 cups cheese $1.88, shredded
Instructions
- Preheat the oven to 400 degrees. Use a pizza cutter to slice the tortillas into thin strips. Line a baking sheet with foil and coat it with non-stick spray. Spread the tortilla strips out in a single layer and spritz lightly with more non-stick spray. Sprinkle lightly with salt.
- Bake the tortilla strips for 15-20 minutes or until they are golden brown and crispy. Stir the tortilla strips half way through cooking.
- While the tortilla strips are baking, cut the head of lettuce into small pieces. Rinse the lettuce and drain well (or use a salad spinner). Also chop the tomato and slice the green onions. Rinse the black beans in a colander to remove the starchy canning liquid. Remove the corn from the freezer and allow it to thaw.
- Whisk together all of the ingredients for the dressing (yogurt, buttermilk, mayonnaise, salt, garlic powder, chili powder, cumine, and cayenne). Makes about 1.5 cups or 6 servings of 1/4 cup each.
- Once the tortilla strips are finished cooking, the dressing is made, and all of the salad ingredients are prepped, build the salad! You can either build one big salad and then serve or build individual portions. Layer the lettuce first, then black beans, corn, tomato, shredded cheese, green onion, and a few tortilla strips on top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 41875 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 418.75kcal | 21% |
| Carbohydrates | 45.9g | 15% |
| Protein | 19.02g | 38% |
| Fat | 19.58g | 30% |
| Sodium | 825.93mg | 34% |
| Fiber | 12.28g | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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