Sant Fe Salad With Home Made Creamy Ranch Dressing
Ingredients
Dressing Ingredients:
3/4 cup sour cream
1 cup mayonnaise
cup buttermilk
1 tablespoon red wine vinegar
1 teaspoon minced garlic
1/4 teaspoon ground coriander
1/2 teaspoon red chile powder
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground white pepper
1 tablespoon heaping flat leaf parsley, finely chopped
Salad ingredients:
3 heads Place of Romaine lettuce, roughly chopped, into a serving bowl
1/2 cup of chopped red onion
2 tablespoons heaping fresh chopped cilantro
1 teaspoon jalapeno pepper, seeded and minced
2 tablespoons lime juice
1/2 teaspoon salt
1 avocado, peeled, seeded and cubed
15 oz can of red kidney beans, drained and rinsed
8 oz can of black olives, drained and sliced
1 cup of plum tomatoes seeded and finely chopped
Preparation
1
In a bowl, whisk together;
2
Cup sour cream
3
Cup mayonnaise
4
Cup buttermilk
5
Tbsp red wine vinegar
6
Add;
7
Tsp minced garlic
8
Tsp ground coriander
9
Tsp red chile powder
10
Tsp sugar
11
Tsp salt
12
Tsp ground white pepper
13
Heaping Tbsp flat leaf parsley, finely chopped
14
Mix well and store in an airtight container
15
Salad:
16
Place 3 heads of Romaine lettuce, roughly chopped, into a serving bowl
17
In a small mixing bowl, combine;
18
Cup of chopped red onion
19
Heaping Tbsp fresh chopped cilantro
20
Tsp jalapeno pepper, seeded and minced
21
Tbsp lime juice
22
Tsp salt
23
Mix well
24
In a medium mixing bowl, combine;
25
Avocado, peeled, seeded and cubed
26
Oz can of red kidney beans, drained and rinsed
27
Oz can of black olives, drained and sliced
28
Cup of plum tomatoes seeded and finely chopped
29
Mix well
30
Add onion mixture avocado mixture and set aside until ready to serve. You can prepare this in the morning and refrigerate until ready to serve lunch.
31
Add dressing to lettuce and toss to coat
32
Place a serving of lettuce on each plate
33
Scoop a heaping spoonful of the vegetable mixture on top of the lettuce
34
Top with lightly crumbled tortilla strips
35
Serve
.
Yield:
8 servings
Added:
Tuesday, November 16, 2010 - 6:10am
