Southwest Wedge Salad with Cilantro Ranch Dressing

Here's a southwestern version of the
popular wedge salad. Very colorful!

Spoon on cilantro ranch dressing and

Cilantro Ranch Dressing

scatter with black beans, corn, onions,
chopped tomatoes, and avocado chunks
sprinkled with Mexican blend cheese.
Sprinkle the top with fresh cilantro.

A good salad for a crowd. I cut the usual sized

wedges in half for the buffet that included

roast pork loin with mango salsa and herb

roast chicken with black beans and rice. 

A pot luck with friends.

I even decided to forgo my usual South Florida
footwear for my cowboy boots.

Southwest Wedge Salad

iceberg lettuce

chopped tomatoes

chopped avocado

chopped green (or red)  onion

1 can black beans, rinsed and drained

1 can Fiesta corn, drained

1 bag shredded Mexican cheese

chopped fresh cilantro

Cut head lettuce into wedges. Spoon on

Cilantro Ranch Dressing. Scatter on top:
beans, corn, tomatoes, avocado, onions,
shredded cheese and sprinkle top with
 cilantro. Serve extra dressing at the table.

Cilantro Ranch Dressing

1 C mayonnaise

1/2 C sour cream

1/2 C buttermilk

2 T lime juice

1 t garlic powder

1 t salt
1 t sugar

1/2 t pepper

1/2 t chili powder

1/2 t Worcestershire sauce

1/4 C chopped fresh cilantro

Whisk together. Store in a jar.

tip: For a great Chopped Salad, just chop the
 lettuce and add the remaining ingredients.
 Add chopped hard boiled eggs, chicken,
or shrimp for a filling entree. Spoon on
dressing and toss. Sprinkle with cheese.

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