Chef’s Recipe: Southwest Salad with Chipotle Ranch Dressing
Southwest Salad with Chipotle Ranch Dressing
Makes approximately 6 servings
Southwest Salad
| Ingredients | Metric | US |
| Romaine lettuce | 700 grams | 1½ lbs |
| Red peppers (diced) | 300 grams | 10½ oz |
| Black beans (drained & rinsed) | 180 grams | 6¼ oz |
| Grape tomatoes | 300 grams | 10½ oz |
| Toasted corn nuts | 120 grams | 4¼ oz |
| Chipotle ranch dressing | 250 ml | 1 cup |
Method
- Wash lettuce, and cut into bite size pieces, and spin in lettuce spinner to dry
- Wash and dice red peppers
- Drain black beans and rinse with water while still in colander
- Wash grape tomatoes and set to side
- In a large bowl, lay out dried romaine lettuce
- Sprinkle diced red peppers, black beans, grape tomatoes, and toasted corn nuts on top
- Drizzle with chipotle ranch dressing
Chipotle Ranch Dressing
Makes approximately 500 ml or 2 cups
| Ingredients | Metric | US |
| Sour cream | 300 ml | 1¼ cup |
| Mayonnaise | 40 ml | 1 tbsp + 2 tsp |
| Buttermilk | 115 ml | ½ cup |
| Cider vinegar | 15 ml | 1 tbsp |
| Chipotle peppers | 60 grams | 2 oz |
| Lemon juice | 10 ml | 2 tsp |
| Liquid honey | 10 grams | 2 tsp |
| Garlic (peeled and minced) | 3 grams | 1 clove |
| Salt | 3 grams | pinch |
| Fresh oregano | 5 grams | 1 tsp |
| Fresh dill weed | 5 grams | 1 tsp |
| Fresh parsley | 5 grams | 1 tsp |
| Salt & Pepper to taste |
Method
- Combine all ingredients together and purée until smooth consistency is achieved.
- Dried herbs can be substituted for fresh.
- Store in the fridge for up to 7 days
Download and print recipe: South West Salad with Chipotle Ranch Dressing
