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 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.

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