Saturday, October 15, 2011
1 bunch Spinach
1 head of romaine, torn
1 can kidney beans, drained
1 large cucumber, sliced and diced
2 tomatoes, sliced and diced
1 can sliced olives (I used a big can of olives & sliced them)
1 handful sunflower seeds
2 big handfuls frozen peas
1 bunch green onions
1/2 red onion
grated cheese (I used grated mozzarella)
Other items to consider adding in could be hard-boiled eggs, diced ham, shredded or sliced carrots, bacon bits, avocado chunks, sliced mushrooms, broccoli, small pasta, corn, etc.
Creamy Cilantro-Lime Ranch Dressing Ingredients:
1 cup mayo (I used the mayo with olive oil as ingredient)
1/2 cup milk
1 lime, juiced (about 2 tablespoons lime juice)
1 packet of Hidden Valley Ranch dressing mix (ignore directions on packet)
1/2 cup roughly chopped cilantro
1/4 cup green salsa (I used Herdez brand)
For dressing, combine mayo, milk, lime juice and ranch packet in a blender and mix. Add in cilantro and green salsa and blend thoroughly. Put in fridge so it can thicken up a bit.
For salad, layer ingredients in a trifle type glass bowl. If you don't like certain ingredients (or don't have them on-hand), then leave them out. Pour dressing over top of the salad so that it is completely covered. I didn't use all of the dressing so I saved some in a tupperware for later use. Cover with plastic wrap and put the salad in the fridge until ready to serve.
P.S. The salad picture is just a stock photo, not an actual picture of my salad. But it give you the idea of what a layered salad should look like.