Southwestern Salad Recipe

From Dorothy McNett's Recipe Book.

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Southwestern Salad

From Dorothy McNett's recipes at

fresh crispy lettuce, such as Iceberg or romaine
1/2 cup or so of cooked pinto beans, or other beans
1/2 cup or so of pitted black or green olives
freshly grated Monterey Jack or other cheese
2-3 green onions, finely diced
sliced or chopped pimiento, or other chili pepper as desired
1/2 - 3/4 cup unflavored yogurt
2 tablespoons orange or lemon juice, and the zest
1 tablespoon honey
2-3 mint sprigs, finely diced
1/4 - 1/2 teaspoon salt
freshly ground pepper
1-2 crispy taco shells, roughly crumbled

Wash and dry the greens. Tear into pieces and place in a beautiful salad bowl. Toss in the beans, olives, grated cheese, green onions and chili. In a glass measuring cup, whisk the yogurt, zest and orange juice, honey, mint sprigs, salt and pepper. Pour over the salad, tossing in the crumbled taco shells. Serve!

Recipe created 2015-01-12.

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