This salad is about as fast as fast food gets, but the southwest flavor screams homemade. Plus, it’s loaded with vitamins, minerals and tons of fiber. The magic ingredient in the dressing? Tomato salsa. Use any kind you like. Fresh, jarred, hot or mild…the results are sure to please.
3 Minute Southwest Salad
| Serves 4
- 5 ounce package ready-to-eat salad greens such as arugula, romaine, baby kale or a combination
- 1/2 cup packaged grated or shredded carrots
- 1/3 cup canned garbanzo beans, rinsed
- 1/2 cup packaged grated cheese such as cheddar or jack or combination
- 1/2 cup tomato salsa*
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons extra virgin olive oil
- A handful or two tortilla chips
- Salt and freshly ground pepper to taste
*I’ve used both freshly made store-bought salsa and salsa straight from a jar in this recipe and it always comes out great. Keep in mind that the heat will be a softened by other ingredients so be brave and reach for something spicier than what you’d serve with tortilla chips. Here is one suggestion: D. L. Jardine’s Salsa Bobos Golden Corn and Black Bean Salsa 16oz.
Turn the salad greens onto a cutting board, chop into bite size pieces, and place in a serving bowl. Add the grated carrots, garbanzo beans, half of the grated cheese and the salsa. Drizzle the balsamic vinegar and olive oil over the salad and toss lightly. Crumble the tortilla chips onto the salad and toss again. Garnish with the remaining cheese. Serve and enjoy.
Note: For a main course salad add grilled chicken, shrimp or steak and dig in!