After a busy day on the ranch and with many hungry mouths to feed, you can quickly toss together this salad.
Recipe by Jeannie Green, Green Springs Farm, Nampa, Idaho
Western-Mexi Salad
1-pound bag iceberg lettuce
10 ounces romaine lettuce
1½ cups cheddar cheese
1 4-ounce can sliced olives
1 15-ounce can kidney beans, drained and rinsed
½ cup onion
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tomato, chopped
1 avocado, sliced
8 ounces Nacho Cheese Doritos, crumbled
Dressing
¾ cup mayonnaise
¾ cup sour cream
¼ cup ranch dressing
½ package taco seasoning
½ cup salsa
Combine all salad ingredients in a bowl and toss well. In a separate bowl, mix together all dressing ingredients and pour dressing over the salad to taste. Toss dressing into salad and serve. For a heartier salad, add cooked ground beef or strips of grilled chicken or steak.
