• Servings: 4 /dressing makes 1/2 cup
  • Preparation Time: 15 minutes
  • For Salad:
  • 2 hearts of romaine
  • 1/2 red onion, thinly sliced
  • 20 cherry tomatoes, cut in half
  • 1 avocado, peeled and cut into wedges
  • black olives to taste
  • Monterey Jack cheese, shredded
  • Corn chips served on side
  • For Dressing:
  • 1/2 c. ranch dressing of choice
  • 1/2 lime
  • handful of cilantro
  1. Put cut up romaine in salad bowl, top with red onion rings, black olives (whole or cut up your choice), avocado slices, and cherry tomatoes. Sprinkle on cheese or serve on side. Serve corn chips on side. Meanwhile make dressing by adding lime juice and finely chopped cilantro to ranch dressing. Stir well and allow flavors to blend in fridge for 30 minutes before serving.
While I love the Southwest salads that contain black beans and corn, sometimes with a heavier meal you want a lighter salad. This salad is just right.